Name: Rhubarb Swirl Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2-1/2 cups thinly sliced fresh or frozen rhubarb -; 1/3 cup plus 1/2 cup sugar, divided -; 2 tablespoons orange juice -; 1-1/4 cups graham cracker crumbs -; 1/4 cup butter, melted -; 3 packages (8 ounces each) cream cheese, softened -; 2 cups sour cream -; 8 ounces white baking chocolate, melted -; 1 tablespoon cornstarch -; 2 teaspoons vanilla extract -; 1/2 teaspoon salt -; 3 large eggs, lightly beaten -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Swirl Cheesecake

1. 2-1/2 cups thinly sliced fresh or frozen rhubarb -

2. 1/3 cup plus 1/2 cup sugar, divided -

3. 2 tablespoons orange juice -

4. 1-1/4 cups graham cracker crumbs -

5. 1/4 cup butter, melted -

6. 3 packages (8 ounces each) cream cheese, softened -

7. 2 cups sour cream -

8. 8 ounces white baking chocolate, melted -

9. 1 tablespoon cornstarch -

10. 2 teaspoons vanilla extract -

11. 1/2 teaspoon salt -

12. 3 large eggs, lightly beaten -

How to cook deliciously - Rhubarb Swirl Cheesecake

1. Stage

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.

2. Stage

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.

3. Stage

In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.

4. Stage

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 a knife to gently swirl rhubarb.

5. Stage

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set.

6. Stage

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. Refrigerate leftovers.