Post by carnation037 on Jan 18, 2003 21:31:41 GMT -6
Rhubarb Swirl Cheesecake
Crust:
1 box chocolate wafer icebox cookies
1/2 t cinnamon
1/2 c melted butter or margarine
In a bowl, mix together two cups crushed icebox cookies with cinnamon and butter until thoroughly blended.
Press into a buttered nine-inch pie pan, covering bottom and sides and bringing crumbs up evenly to the rim.
Chill in the refrigerator before filling.
Filling:
12 oz cream cheese, regular or Neufchatel
2 eggs
1/2 C minus 1 T sugar
1 t vanilla
1 c Reduced Rhubarb Sauce (see below)
Preheat oven to 350°F.<br>With a mixer, beat cream cheese, eggs, sugar and vanilla together until smooth and creamy.
Pour into prepared crust.
Gently place dollops of rhubarb sauce on top of the mixture, and swirl into the cheese mixture with a table knife.
Bake for 20 to 25 minutes, or until the outer edge is firm but the center is not quite set.
Cool, then chill at least six hours before serving.
Reduced Rhubarb Sauce:
3 c chopped fresh rhubarb
4 T water
4 T sugar
Combine rhubarb, water and sugar in a small saucepan and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, until rhubarb softens and breaks down.
Uncover, cook (stirring occasionally) until sauce is reduced to one cup.
Chill.
Crust:
1 box chocolate wafer icebox cookies
1/2 t cinnamon
1/2 c melted butter or margarine
In a bowl, mix together two cups crushed icebox cookies with cinnamon and butter until thoroughly blended.
Press into a buttered nine-inch pie pan, covering bottom and sides and bringing crumbs up evenly to the rim.
Chill in the refrigerator before filling.
Filling:
12 oz cream cheese, regular or Neufchatel
2 eggs
1/2 C minus 1 T sugar
1 t vanilla
1 c Reduced Rhubarb Sauce (see below)
Preheat oven to 350°F.<br>With a mixer, beat cream cheese, eggs, sugar and vanilla together until smooth and creamy.
Pour into prepared crust.
Gently place dollops of rhubarb sauce on top of the mixture, and swirl into the cheese mixture with a table knife.
Bake for 20 to 25 minutes, or until the outer edge is firm but the center is not quite set.
Cool, then chill at least six hours before serving.
Reduced Rhubarb Sauce:
3 c chopped fresh rhubarb
4 T water
4 T sugar
Combine rhubarb, water and sugar in a small saucepan and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, until rhubarb softens and breaks down.
Uncover, cook (stirring occasionally) until sauce is reduced to one cup.
Chill.