Best 4 Rhubarb Swirl Cheesecake Recipes

RHUBARB CHEESECAKE DESSERT

Steps:

• In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL

Steps:

• Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
• Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
• Lightly butter bottom& sides of a 9 1/2 inch springform pan.
• In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
• Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
• Let cool completely- leave the oven on.
• Beat cream cheese with an electric mixer until smooth& creamy.
• Add sugar& corn starch, beating until well combined.
• Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
• Beat in vanilla& salt.
• Stir in sour cream& white chocolate just until mixed.
• Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
• Pour half the cheese mixture into the pan.
• Drop half the rhubarb puree by spoonfuls over the cream cheese.
• Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
• Repeat with the remaining cheese mixture& rhubarb puree.
• Set the pan into a larger ovenproof dish.
• Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
• Bake in the center of oven for 45 minutes.
• Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
• Remove pan from water& discard foil.
• Run a knife around the outside edge of the cheesecake.
• Cool in the pan on a rack at room temperature for an hour.
• Refrigerate overnight.
• It will keep well for several days or can be frozen.

STRAWBERRY RHUBARB CHEESECAKE

Steps:

• Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
• Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.