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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well. âCarol Witczak, Tinley Park, Illinois Ingredients:
2-1/2 cups thinly sliced fresh or frozen rhubarb |
1/3 cup plus 1/2 cup sugar, divided |
2 tablespoons orange juice |
1-1/4 cups graham cracker crumbs |
1/4 cup butter, melted |
3 packages (8 ounces each) cream cheese, softened |
2 cups (16 ounces) sour cream |
8 ounces white baking chocolate, melted |
1 tablespoon cornstarch |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
3 eggs, lightly beaten |
Directions:
1. In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.
4. Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
5. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set.
6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers. Yield: 12-14 servings.
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