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Title: Rhubarb Cheesecake
Categories: Cheesecake Dessert
Yield: 12 Servings
| CRUST- | ||
| 1 1/2 | c | Zwieback crumbs |
| 1/3 | c | Sugar |
| 3/4 | ts | Ground cinnamon |
| 6 | tb | Butter or margarine |
| FILLING- | ||
| 3 | Eggs -- well beaten | |
| 16 | oz | Cream cheese -- softened |
| 1 1/3 | c | Sugar |
| 2 | ts | Vanilla |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 3 | c | Sour cream |
| TOPPING- | ||
| 1 | c | Fresh rhubarb -- in 1" |
| Pieces, 1/4 lb | ||
| 1 | tb | Cornstarch |
| 1 | ds | Salt |
| 7 | To 8 drops | |
| 2 | c | Fresh strawberries -- |
| Halved | ||
| Red food coloring |
Advanced Preparation: Crumb Crust: Combine zwieback crumbs, sugar, cinnamon and butter or margarine. Mix until crumbly. Press crumbs on bottom and about 1 1/2" up the sides of a buttered 9" springform pan. Chill crumb crust thoroughly. In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg and the 1/4 tsp. salt. Beat until smooth. Blend in the sour cream. Pour into Crumb Crust. Bake at 375 F. just until set, 40-45 minutes. (Filling will be soft). Cool. In a saucepan combine the rhubarb, remaining 1/3 cup sugar and 1/2 cup water. Bring ot a boil. Reduce heat. Simmer, uncovered until almost tender, about 1 minute, being careful not to break up rhubarb. Remobe from heat. Drain, reserving syrup. Add water to syrup to equal 3/4 cup. Mix cornstarch, dash salt and 2 T. cold water. Add to syrup mixture. cook and stir until thick and bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring. Cool to room temperature. Arrange strawberries and rhubarb on cooled cheesecake. Spoon glaze over the top. Cover and chill. Makes 12 servings.
Recipe By : BHG/Make Ahead Cookbook/Bob b1744
From: Robert Harr previous next