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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rhubarb Swirl Cheesecake Recipe

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This recipe for Rhubarb Swirl Cheesecake is from The Bever 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:  
2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar (divided)
2 tbsp orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter (melted)
3 packages ( 8 oz each) cream cheese (softened)
2 cups (16 oz) sour cream
1 tbsp cornstarch
2 tsp vanilla extract
1/2 tsp salt
3 eggs (lightly beaten)
8 squares (1 oz each) white baking chocolate (melted)
Directions:
Directions:
In a large saucepan, 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 the bottom of a greased 9 inch springform pan. Place on a baking sheet. Bake at 350 degrees for 7 to 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. Layer with remaining filling and rhubarb sauce; cut through top layers with the knife to gently swirl rhubarb. Place pan a double thickness of heavy-duty aluminum 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 degrees for 60 to 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 longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers.

Mamaw Janet adds homemade strawberry jelly when she swirls in the rhubarb sauce.

 

 

 

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