RHUBARB-TOPPED CHEESECAKE
No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat. &mdashRuth Eisenreich, Catonsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside. , 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 zest and juice. Pour filling over crust. , 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. , 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.
Nutrition Facts : Calories 259 calories, Fat 7g fat, Cholesterol 14mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate, Fiber 8g protein.
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Rammy Karungi
[email protected]This recipe is the worst! Don't waste your time or money on it.
Sumon Mojder
[email protected]I'm so disappointed with this recipe. It was a complete failure.
Muhammad Jahanzaib Khan
[email protected]This recipe is a scam! It doesn't work and it's a waste of money.
Merv John Harford
[email protected]I would not recommend this recipe to anyone. It's the worst cheesecake recipe I've ever tried.
Oshioke Lucky
[email protected]I followed the recipe exactly and my cheesecake turned out nothing like the picture. It was a complete waste of time.
Shama Aman
[email protected]This cheesecake was a disaster! The crust was too crumbly and the cheesecake filling was too runny.
Cherie Wood
[email protected]Overall, I thought this cheesecake was good but not great. I might try a different recipe next time.
Todd Austin
[email protected]I had some trouble getting the crust to set properly but the cheesecake was still delicious.
King Squad Gaming yt
[email protected]The cheesecake was a little dense for my liking but the flavor was still good.
danyal tariq
[email protected]This cheesecake was a bit too tart for my taste but I think I just need to use less rhubarb next time.
Miriam Wanjala
[email protected]I followed the recipe exactly and my cheesecake turned out perfect. I'm so glad I found this recipe.
Raymond Cook
[email protected]I'm not usually a fan of rhubarb but this cheesecake changed my mind. It was so good!
Heudo
[email protected]This is the best cheesecake I've ever had! The rhubarb topping is what really makes it.
Brady Leo
[email protected]I love rhubarb so I was excited to try this recipe. I wasn't disappointed! The cheesecake was delicious.
Mr Firoz hassan
[email protected]I've never made a cheesecake before but this recipe was so easy to follow. My first try was a success thanks to this recipe!
Cs Summers
[email protected]The cheesecake was easy to make and it turned out beautifully. I will definitely be making it again.
Macy Langston
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Innocent Chijioke
[email protected]This rhubarb-topped cheesecake was absolutely divine! The crust was perfectly crumbly, the cheesecake filling was creamy and smooth, and the rhubarb topping was tart and tangy. It was the perfect balance of flavors and textures.