Rhubarb Cheesecake

Rhubarb Cheesecake

Tips for making cheesecake

2 ½ cups thinly sliced fresh or frozen rhubarb

1/3 cup plus ½ cup sugar, divided

2 tablespoons orange juice

1 ¼ cups graham cracker crumbs

¼ cup butter, melted

3 packages (8 ounces each) cream cheese, softened

2 cups (16 ounces) sour cream

1 tablespoon cornstarch

2 teaspoons vanilla extract

½ teaspoon salt

3 eggs, lightly beaten

8 squares (1 ounce each) white baking chocolate, melted

In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb are tender. Set aside.

In a bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees for 7 to 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 sugar until smooth. Add eggs; 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 rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.

Place pan on a thickness of heavy-duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1-inch of hot water to larger pan. Bake at 350 degrees for 60 to 70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 to 14 servings.

Source: Carol Witczak, “Taste of Home”, 2007

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