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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rhubarb Cheesecake Recipe

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This recipe for Rhubarb Cheesecake is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
¼ cup sugar
½ cup butter at room temperature
3 cups chopped rhubarb
½ cup sugar
1 Tbsp all-purpose flour
2 (8 oz) packages cream cheese at room temperature
½ cup sugar
2 eggs
1 cup sour cream
2 Tbsp sugar
1 tsp vanilla extract
Directions:
Directions:
1. In a medium bowl, combine 1 cup flour, ¼ cup sugar and ½ cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
2. In a medium bowl, toss together the chopped rhubarb, ½ cup sugar and 1 Tbsp flour. Pour onto crust. Bake in a 375ºF oven for 15 minutes. Remove from oven and reduce temperature to 350ºF.
3. In a large bowl, beat the cream cheese and ½ cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
4. Bake in the 350ºF oven for 30 minutes or until filling is set.
5. In a small bowl, combine sour cream, 2 Tbsp sugar and vanilla. Mix well. When the cheesecake has finished baking, cover it with the topping while still hot.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes plus 45 minutes baking

 

 

 

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