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Rhubarb Cheesecake Recipe

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This recipe for Rhubarb Cheesecake, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Sommers

Category:
Category:

Ingredients:  
Ingredients:  
1 C. flour
1/4 C. sugar
1/2 C. butter

3 C. chopped rhubarb
1/2 C. sugar
1 T. flour

2 (8 oz) pkg cream cheese, softened
1/2 C. sugar
2 eggs

1 C. sour cream
2 T. sugar
1 tsp vanilla extract

Directions:
Directions:
Preheat oven to 375. In medium bowl, combine 1 C. flour, 1/4 C. sugar and 1/2 C. butter. Mix until crumbly and pat into the bottom of 9" springform pan.

In medium bowl, toss together the chopped rhubarb, 1/2 C. sugar and 1 T. flour. Pour onto crust. Bake in preheated oven for 15 min. Remove from oven and set aside. Reduce oven temp to 350.

In large bowl, beat cream cheese and 1/2 C. sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in preheated oven for 30 minutes, or until filing is set. Cover with sour cream topping while still hot.

To make sour cream topping: combine 1 C. sour cream, 2 T. sugar and 1 tsp vanilla in small bowl. Mix well and spread on top of cheesecake.

 

 

 

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