Rhubarb-Topped Cheesecake |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat, says Ruth Eisenreich of Catonsville, Maryland. Ingredients:
3/4 cup graham cracker crumbs (about 10 squares) |
1/2 teaspoon ground cinnamon |
3 tablespoons reduced-fat margarine, melted |
filling: |
2 packages (8 ounces each) reduced-fat cream cheese, softened |
1 cup (8 ounces) fat-free vanilla yogurt |
3/4 cup sugar |
1 cup egg substitute |
1 teaspoon grated lemon peel |
1/4 cup lemon juice |
topping: |
3 cups diced fresh or frozen rhubarb |
1 cup sugar |
2 tablespoons plus 1/2 cup cold water, divided |
1 tablespoon cornstarch |
red food coloring, optional |
Directions:
1. In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon peel and juice. Pour filling over crust.
3. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
4. In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake. Yield: 12 servings.
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