Wednesday, August 9, 2017

Rhubarb Swirl Cheesecake

Rhubarb Swirl Cheesecake
(8-12 servings)


2½ cups Rhubarb, thinly sliced
5/6 cup Sugar, divided
2 tbsp. Orange Juice
1¼ cups Graham Cracker Crumbs
¼ cup Butter, melted
3 pkg. (8 oz.) Cream Cheese, softened
16 oz. Sour Cream
1 tbsp. Cornstarch
2 tsp. Vanilla Extract
½ tsp. Salt
3 large Fresh Eggs, lightly beaten
8-1 oz. squares White Baking Chocolate, melted


In a large sauce pan, 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 medium bowl, combine cracker crumbs and butter.  Press onto the bottom of a greased 9-inch springform pan.  Place on a baking sheet and put into a preheated 350-degree oven for 7-9 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 ½ cup of sugar until smooth.  Add eggs and 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 then rhubarb sauce.  Again, cut through layers with a knife to gently swirl rhubarb.  Place pan on a double thickness of heavy-duty foil and securely wrap foil around the pan.  Place the pan in a 2-inch high larger baking pan.  Now carefully add 1-inch of hot water to larger pan.  Place it in a preheated 350-degree oven for 60-70 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen.  Then cool for an hour before covering and refrigerating overnight.  Remove sides of pan and cut into desired portions when ready to serve.

Note:               It is always best to use fresh rhubarb but frozen works too.  

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