RHUBARB SWIRL CHEESECAKE
I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.-Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- 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 is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , 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 double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 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. Refrigerate leftovers.
Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
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Jaycee
[email protected]This cheesecake was a disappointment. The rhubarb swirl was barely noticeable and the cheesecake filling was bland.
Kato Bruce
[email protected]I thought this cheesecake was just okay. It wasn't as flavorful as I was hoping it would be.
Donald Aiabe
[email protected]The crust was a little too crumbly for my taste.
Rocky KGF KGF
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overbaked it a little.
Mustafa Abdrahman
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this cheesecake. The rhubarb swirl was subtle and didn't overpower the cheesecake flavor.
Waser Brother
[email protected]This cheesecake is a must-try for any rhubarb lover!
Imamul Hassan
[email protected]I love the tanginess of the rhubarb in this cheesecake. It's a perfect balance to the sweetness of the cheesecake filling.
Samson Chamah
[email protected]This cheesecake is so creamy and flavorful. The crust is also perfect.
Naeem raja
[email protected]This cheesecake is beautiful and delicious! I love the way the rhubarb swirl looks.
Rofik Hasan
[email protected]I was a bit skeptical about the rhubarb swirl, but I'm so glad I tried it! It was the perfect addition to this cheesecake.
fannzyi samo
[email protected]This is my new favorite cheesecake recipe! The rhubarb swirl is so easy to make and adds so much flavor. I will definitely be making this again.
ALANS DAWO
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved the unique flavor combination of the rhubarb and cheesecake.
RA1DERPLAYS 2.0
[email protected]This cheesecake was a hit! The rhubarb swirl added a delightful tanginess that perfectly complemented the creamy cheesecake filling. The crust was also delicious and easy to make.