Rhubarb Swirl CheeseCake Recipe

How to make it

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• In a large saucepan, bring rhubarb, 1/3 cup sugar & orange juice to a boil
• Reduce heat
• Cook & stir until thickened & rhubarb is tender - set aside
• In a bowl, combine cracker crumbs & butter.
• Press into the bottom of a greased 9 inch springform pan
• Place on a baking sheet
• Bake at 350 degrees for 7 - 9 mins or utnil lightly browned
• Cool on wire rack
• In a large mixing bowl, beat creamcheese, sour cream, corn starch, vanilla, salt & remaining 1/2 cup sugar until smooth
• Add eggs, beat just until combined
• Fold in white chocolate
• Pour half of the mixture into the crust
• Top with half of the rhubarb sauce
• Cut through the batter with a knife to gently swirl the rhubarb
• Layer with remaining filling & rhubarb sauce & cut through top layer to gently swirl the rhubarb
• Place pan on a double thickness of heavyduty foil & ( about 16 inches square) & secure foil up around pan
• Place in a large baking pan & add 1 inch of hot water to larger pan
• Bake at 350 degrees for 60 - 70 mins or until center is almost set
• Cool on a wire rack for 10 mins
• Carefullt run a knife around the edge of the pan to loosen
• Cool 1 hour longer
• Cover & chill overnight
• Remove sides of pan
• .
• NOTE:- If using frozen rhubarb, measure while still frozen & then thaw completely. Drain in a colander but do not press liquid out.