Post by mox on Jun 7, 2013 13:28:42 GMT -5
Rhubarb Swirl/White Chocolate Cheesecake
Ingredients:
2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar - divided
2 TBSP 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 TBSP 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 until lightly browned
Cool on wire rack
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, 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
Carefully 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.
Ingredients:
2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar - divided
2 TBSP 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 TBSP 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 until lightly browned
Cool on wire rack
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, 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
Carefully 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.