Ingredients: |
Ingredients: 2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 T. orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 - 8 oz. pkg. cream cheese, softened
2 cups sour cream
1 T. corn starch
2 tsp. vanilla extract
1/2 tsp. salt
3 eggs, lightly beaten
8 squares (1 oz. each) white baking chocolate, melted
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Directions: |
Directions:In a large sauce pan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat, cook and stir until thickened and rhubarb is tender. Set aside. In a bowl, combine cracker crumbs and butter. Press onto bottom of a greased 9 inch spring-form pan. Place on a baking sheet. Bake at 350 degrees for 7-9 minutes or until lightly browned. Cool on a wire rack. 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 crust. Top with half of the rhubarb sauce, cut through batter with a knife to gently swirl rhubarb sauce. Layer with remaining filling 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" square). Securely wrap foil around pan. Place in a large baking pan, add 1 inch of hot water to larger pan. Bake at 350 degrees 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 one hour longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. |
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