Rhubarb Cheesecake Squares |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
So I had a craving for cheesecake but I also had to use up the last of the rhubarb....this is the result Ingredients:
2 cups low fat graham cracker crumbs |
1/2 cup rolled oats |
2 tablespoons sugar |
1/2 cup margarine, plus |
2 tablespoons margarine, melted |
1 1/2 cups rhubarb, chopped |
1 cup sugar |
2 teaspoons cinnamon |
3 (250 g) packages low fat cream cheese |
1/2 cup sugar |
1 teaspoon vanilla |
1 large egg |
1 large egg white |
Directions:
1. Crust: Combine graham crumbs, oats and sugar in a small bowl. Drizzle in melted margarine and cut theough with a butter knife until moist. Line the bottom of a 9x13 baking pan with parchment and press crumb mixture into bottom of pan. Bake 10 min's at 325°F.
2. Cheesecake: In a bowl toss rhubarb with sugar and cinnamon. Set aside while preparing rest of cake (stirring twice). Raise oven temp to 350°F.
3. Beat creamcheese till smooth. Add sugar and vanilla, beat until combined.
4. Beat in egg & egg white one at a time until well combined.
5. Drain rhubarb from the sugary juice and fold rhubarb into creamcheese mix. Set aside sugary juice for garnish.
6. Pour creamcheese mix over crust and bake for 20 min, or until just set.
7. When done, cool to room temp, then cool again in fridge for 2 hours.
8. Cut into squares and drizzle with sugary juice!
|
|