Name: Rhubarb-Topped Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 3/4 cup graham cracker crumbs (about 10 squares) -; 1/2 teaspoon ground cinnamon -; 3 tablespoons reduced-fat margarine, melted -; Filling: -; 2 packages (8 ounces each) reduced-fat cream cheese, softened -; 1 cup fat-free vanilla yogurt -; 3/4 cup sugar -; 1 cup egg substitute -; 1 teaspoon grated lemon zest -; 1/4 cup lemon juice -; Topping: -; 3 cups diced fresh or frozen rhubarb -; 1 cup sugar -; 2 tablespoons plus 1/2 cup cold water, divided -; 1 tablespoon cornstarch -; Red food coloring, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb-Topped Cheesecake

1. 3/4 cup graham cracker crumbs (about 10 squares) -

2. 1/2 teaspoon ground cinnamon -

3. 3 tablespoons reduced-fat margarine, melted -

4. Filling: -

5. 2 packages (8 ounces each) reduced-fat cream cheese, softened -

6. 1 cup fat-free vanilla yogurt -

7. 3/4 cup sugar -

8. 1 cup egg substitute -

9. 1 teaspoon grated lemon zest -

10. 1/4 cup lemon juice -

11. Topping: -

12. 3 cups diced fresh or frozen rhubarb -

13. 1 cup sugar -

14. 2 tablespoons plus 1/2 cup cold water, divided -

15. 1 tablespoon cornstarch -

16. Red food coloring, optional -

How to cook deliciously - Rhubarb-Topped Cheesecake

1. Stage

In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.

2. Stage

In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until blended. Stir in lemon zest and juice. Pour filling over crust.

3. Stage

Bake at 350° for 35-40 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 refrigerate overnight.

4. Stage

In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.