Recipe

Rhubarb Swirl Cheesecake Recipe

Add Step-by-Step Photos	Brianna / All my dishes 10 months, 2 weeks ago I just found this recipe in Taste Of Home so I haven't made it yet. I borrowed the photo until I can post my own. It looks so good I had to share it. Hope you all agree Cook:80m Servings:12	Brianna
	rhubarb creamcheese chocolate

Does this look good? Yeah! / Nope

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Ingredients

2 1/2 cups thinly sliced fresh or frozen rhubarb

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

2 Tblspn orange juice

1 1/4 cups graham cracker crumbs

1/4 cup butter - melted

3 pkgs (8 oz each) cream cheese - softened

2 cups sour cream

1 Tblspn cornstarch

2 tsp vanilla

1/2 tsp salt

3 eggs - lightly beaten

8 squares (1 oz each) white baking chocolate - melted

Directions

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.

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Comments

juels 10 months, 2 weeks ago said:
It does sound wonderful and looks beautiful! I love rhubarb, too! Will definitely give it a try, thanks for sharing!

chefmeow 10 months, 2 weeks ago said:
This sounds amazing. I love a great cheesecake. You have my 5 my friend.

trigger 10 months, 2 weeks ago said:
Delicious Briana I did not steal that slice I promise. I really like the rhubarb and can hardly wait until spring for my cop to come up.
Thank you so much for posting this wonderful recipe. Five forks and a smile:)

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