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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I borrowed the photo until I can post my own. It looks so good I had to share it. Hope you all agree. Ingredients:
2 1/2 cups thinly sliced fresh or frozen rhubarb |
1/3 cup plus 1/2 cup sugar - divided |
2 tblspn orange juice |
1 1/4 cups graham cracker crumbs |
1/4 cup butter - melted |
3 pkgs (8 oz each) cream cheese - softened |
2 cups sour cream |
1 tblspn cornstarch |
2 tsp vanilla |
1/2 tsp salt |
3 eggs - lightly beaten |
8 squares (1 oz each) white baking chocolate - melted |
Directions:
1. In a large saucepan, bring rhubarb, 1/3 cup sugar & orange juice to a boil
2. Reduce heat
3. Cook & stir until thickened & rhubarb is tender - set aside
4. In a bowl, combine cracker crumbs & butter.
5. Press into the bottom of a greased 9 inch springform pan
6. Place on a baking sheet
7. Bake at 350 degrees for 7 - 9 mins or utnil lightly browned
8. Cool on wire rack
9. In a large mixing bowl, beat creamcheese, sour cream, corn starch, vanilla, salt & remaining 1/2 cup sugar until smooth
10. Add eggs, beat just until combined
11. Fold in white chocolate
12. Pour half of the mixture into the crust
13. Top with half of the rhubarb sauce
14. Cut through the batter with a knife to gently swirl the rhubarb
15. Layer with remaining filling & rhubarb sauce & cut through top layer to gently swirl the rhubarb
16. Place pan on a double thickness of heavyduty foil & ( about 16 inches square) & secure foil up around pan
17. Place in a large baking pan & add 1 inch of hot water to larger pan
18. Bake at 350 degrees for 60 - 70 mins or until center is almost set
19. Cool on a wire rack for 10 mins
20. Carefullt run a knife around the edge of the pan to loosen
21. Cool 1 hour longer
22. Cover & chill overnight
23. Remove sides of pan
24. NOTE:- If using frozen rhubarb, measure while still frozen & then thaw completely. Drain in a colander but do not press liquid out.
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