Rhubarb Swirl Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c. fresh or frozen rhubarb, thinly sliced
1/3 c. sugar
2 T. orange juice
Crust:
1 1/4 c. graham cracker crumbs
1/4 c. butter, melted
Filling:
3 (8-oz.) pkg. cream cheese, softened
2 c. (16 oz.) sour cream
1 T. cornstarch
2 tsp. vanilla extract
1/2 tsp. salt
1/2 c. sugar
3 eggs, lightly beaten
8 (1-oz.) squares white baking chocolate, melted
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Directions: |
Directions:In a large saucepan, bring rhubarb, 1/3 c. sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside
Crust: In a bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
Filling: In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt, and remaining sugar until smooth. Add eggs; beat just until combined. Fold in white chocolate. Pour half of the filling into the crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filing and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 16-inch square). Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour or longer. Cover and chill overnight. Remove side of pan. Refrigerate leftovers. |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Personal
Notes: |
Personal
Notes: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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