Baked cheesecakes can be often be overly sweet so why not try this recipe with baked rhubarb and a thin layer of sour cream with vanilla for a tangy less sweet version of this popular dessert. Plus it can be made the day before and refrigerated until serving.
In a medium bowl, combine ingredients for the cheesecake base. Mix until crumbly and pat into the bottom of a 23cm (9 in) springform cake tin.
In a medium bowl, toss together the chopped rhubarb, 100g sugar and 1 tablespoon flour. Pour onto base. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 180 C / Gas mark 4.
In a large bowl, beat the cream cheese and 100g sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the cake tin.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with soured cream topping while still hot.
To make the soured cream topping: In a small bowl, combine topping ingredients. Mix well and spread on top of cake.