RHUBARB SWIRL CHEESECAKE
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.-Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- 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. , 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., 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. , 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. , 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. , 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.
Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
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Faton Alija
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I might try reducing the amount of sugar next time.
Mpho Mosinyi
[email protected]This cheesecake was amazing! I loved the combination of the creamy cheesecake and the tart rhubarb swirl. I will definitely be making this again.
Youth generation
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I might try using a different recipe next time.
Maxine Badenhorst
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was creamy, tangy, and delicious. I highly recommend this recipe.
Shfqat Malik
[email protected]This cheesecake was easy to make and turned out beautifully. The rhubarb swirl was a nice touch. I will definitely be making this again.
Kari Vorster
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it. The cheesecake was absolutely delicious!
Haylee Frame
[email protected]This cheesecake was a bit too tart for my taste, but my husband loved it. He said it was the best cheesecake he's ever had.
Wanda Hollins
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this cheesecake. The rhubarb swirl was subtle and not too tart. The cheesecake itself was also very creamy and delicious.
Ruth Siphesihle
[email protected]This cheesecake was delicious! The rhubarb swirl was the perfect complement to the creamy cheesecake filling. The crust was also very good.
Linda Nabuya
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it. The rhubarb swirl added a beautiful pop of color and flavor. I will definitely be making this again.
Amber Lacks
[email protected]This rhubarb swirl cheesecake was a hit! The cheesecake was creamy and decadent, while the rhubarb swirl added a tart and tangy flavor. The crust was perfectly crisp and buttery. I will definitely be making this again.