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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A lovely creamy cheesecake...delicious. Ingredients:
1c all purpose flour |
1/4c sugar |
1/2c butter |
3c fresh rhubarb, chopped |
1/2c sugar |
1t flour |
2 8oz. packages of cream cheese, softened |
1/2c sugar |
2 eggs |
1c sour cream |
2t sugar |
1tsp vanilla |
Directions:
1. In a medium bowl combine 1c flour, 1/4c sugar and 1/2c soft butter. Mix until crumbly. Pat into bottom of a 9'' springform pan.
2. In a medium bowl toss together rhubarb 1/2c sugar and 1T flour; pour over crust and bake in a 375F (190C) oven for 15 mins. Remove from oven and set aside.
3. Reduce oven temp. to 350F.
4. In a large bowl beat cream cheese and 1/2c sugar until smooth; Add eggs one at a time. Pour over hot rhubarb in pan. Bake for 30 mins. or until filling is set. Cover with sour cream topping while still hot.
5. TOPPING
6. In a small bowl combine sour cream, sugar and vanilla; Mix well and spread over cake.
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