MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wisconsin Rhubarb Cheesecake
Categories: Fruits, Cheese, Breads, Desserts, Dairy
Yield: 12 Servings

2 1/2 c Thin sliced rhubarb; thawed
1/3 c Sugar
2 tb Orange juice
8 (1 oz ea) squares white
- baking chocolate w/cocoa
- butter
2 c Fine crushed graham
- crackers
1/3 c Butter; melted
24 oz Cream cheese; softened
16 oz Dairy sour cream
1/2 c Sugar
1 tb Cornstarch
2 ts Vanilla
1/2 ts Salt
3 lg Eggs
Whipped cream (opt)
White baking chocolate curls
- (opt)
Mint leaves (opt)

FOR SAUCE: In a medium saucepan, combine rhubarb, 1/3 cup
sugar and orange juice. Bring just to boiling; reduce
heat. Cook, uncovered, about 5 minutes or until rhubarb
is tender, stirring occasionally; set aside.

In a heavy small saucepan, melt white chocolate baking
squares over very low heat, stirring occasionally. Set
aside to cool.

FOR CRUST: In a medium bowl, combine graham crackers and
butter. Press crumb mixture onto the bottom and about
1 1/2" up the sides of a 10-inch springform pan. Wrap
outside of the springform pan securely with heavy foil.
Set aside.

FOR FILLING: In a very large bowl, beat cream cheese,
sour cream, 1/2 cup sugar, cornstarch, vanilla and salt
with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, beating just until combined after
each addition. Gradually beat in melted white chocolate
until combined.

Pour half of the filling into crust-lined pan. Spoon 1
cup of the rhubarb sauce over the filling, spreading
evenly. Top with remaining filling. Spoon remaining
rhubarb sauce over filling. Using the back of a spoon,
gently swirl the rhubarb mixture into the filling.

Place springform pan in a large roasting pan. (Make sure
there is at least 1" between springform pan and edges of
roasting pan.) Place roasting pan on oven rack. Carefully
pour enough boiling water into roasting pan to come
halfway up sides of springform pan.

Bake in a 350+|F/175+|C oven for 1 1/2 to 2 hours or until
edge of cheesecake is firm and center appears nearly set
when lightly shaken. Check water level every 30 minutes,
adding more water if needed. Carefully remove cheesecake
pan from water bath; transfer to a wire rack and cool for
15 minutes. Remove foil. Loosen cheesecake from sides of
pan by carefully running a knife around the edge of the
pan. Cool cheesecake for 30 minutes more. Remove sides of
pan and cool completely. Cover cheesecake with plastic
wrap and chill at least 4 hours before serving.

If you like, just before serving, pipe rosettes of
whipped cream on the top of the cheesecake and garnish
with white baking bar curls and mint. Cut into wedges.

FROM THE TEST KITCHEN: Prepare, bake, and thoroughly cool
the cheesecake. Cover tightly with plastic wrap. Store in
the refrigerator for up to 2 days ahead.

Makes: 12 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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