Posted by: njbrown | May 9, 2012

Best Marble Rhubarb Cheesecake


Best Marble Rhubarb Cheesecake

Last spring I searched and searched for rhubarb and was only able to find a very small amount.  This year, when it appeared in the stores I wasn’t going to hesitate.  Although my mother’s stewed rhubarb was stringy and too sour, I’ve come to really enjoy well-prepared rhubarb, and this recipe for a marble cheesecake was irresistible.  The cheesecake is very creamy and I think a lovely spring dessert.

When making the rhubarb topping, I recommend not adding the full amount of sugar until you have tasted the cooked rhubarb as you may prefer more tartness.

Best Marble Rhubarb Cheesecake with Cream Cheese, Vanilla and Sour Cream

Ingredients:

For the topping:

  • ⅔ cup granulated sugar
  • 1 tbsp. cornstarch
  • 3 cups chopped rhubarb
  • 2 tbsp. water

For the crust:

  • 1 ¼  cups “graham wafer crumbs”
  • 2 tbsp. granulated sugar
  • ¼ cup melted butter

For the filling:

  • 2 pkg. (250 gram, each) cream cheese, softened
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • 2 tbsp. cornstarch
  • 3 eggs
  • 1 ½ tsp. vanilla extract

Directions:

For the topping:

  1. In a medium size pan combine the granulated sugar and the cornstarch. Stir in the rhubarb and the water.
  2. Over medium heat, cook rhubarb mixture, until it comes to a boil, then reduce heat to low, and allow mixture to simmer for about 8 – 10 minutes, or until rhubarb is tender. Be sure to stir almost constantly to avoid sticking and burning.
  3. Remove rhubarb from the heat and pour into a bowl. Refrigerate mixture to cool it, (for about 15 minutes), stirring occasionally.

For the crust:

  1. In a medium bowl, mix together the crumbs, the granulated sugar, and the butter.
  2. Press into the bottom of a 9″ springform pan. Set aside.

For the filling:

  1. In a large bowl, with an electric mixer, beat the cream cheese, the granulated sugar and the cornstarch until smooth. Be sure to beat it long enough at this stage.
  2. Add the eggs, one at a time, and continue to beat at low-speed.
  3. Add the vanilla extract and the sour cream, mixing just until smooth. Do not over mix.
  4. Pour about one half of the cream cheese mixture into crust.
  5. Spoon about one half of the rhubarb mixture over the cream cheese in dollops.
  6. Using a knife, swirl the rhubarb mixture through the cream cheese mixture.
  7. Repeat with the remaining cream cheese mixture and the rhubarb, and swirl again.
  8. Bake at 325° F for about 1 hour or until almost set in center.
  9. Remove from oven, run knife around edge of cake to prevent cracking.
  10. Turn oven off, and return the cake to the oven, allowing the cake to rest with the oven door ajar for about 2 hours.
  11. Remove from oven and allow cake to cool completely.
  12. Cover, and refrigerate for at least 8 – 10 hours, or overnight, before slicing.

Serves 12.

*This recipe is adapted from a recipe from “Foodland Ontario”


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