Make a Rhubarb Marble Cheesecake

Make a Rhubarb Cheesecake
Using Cream Cheese, Vanilla and Sour Cream

This Rhubarb Marble Cheesecake Recipe makes a refreshing DELECTABLE homemade cheesecake with cream cheese, sour cream and vanilla.

Why not make this recipe with your rhubarb harvest for something "different"?

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Ingredients

FOR THE TOPPING

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

FOR THE CRUST

1 1/4 cups "graham wafer crumbs"
2 tbsp. granulated sugar
1/4 cup melted butter

FOR THE FILLING

2 pkg. (250 gram, each) cream cheese, softened
1 cup sour cream
3/4 cup granulated sugar
2 tbsp. cornstarch
3 eggs
1 1/2 tsp. vanilla extract

Directions

FOR THE TOPPING

In a medium size pan combine the granulated sugar and the cornstarch. Stir in the rhubarb and the water.

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.

Remove rhubarb from the heat and pour into a bowl.

Refrigerate mixture to cool it, (for about 15 minutes), stirring occasionally.

FOR THE CRUST

In a medium bowl, mix together the crumbs, the granulated sugar, and the butter.

Press into the bottom of a 9" spring form pan. Set aside.

FOR THE FILLING

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.

Add the eggs, one at a time, and continue to beat at low speed.

Add the vanilla extract and the sour cream, mixing just until smooth. Do not over mix.

Pour about one half of the cream cheese mixture into crust.

Spoon about one half of the rhubarb mixture over the cream cheese in dollops.

Using a knife, swirl the rhubarb mixture through the cream cheese mixture, this will give the Rhubarb Marble Cheesecake it's distinctive "marble" look.

Repeat with the reamaining cream cheese mixture and the rhubarb, and swirl again.

Bake at 325° F for about 1 hour or until almost set in center.

Remove from oven, run knife around edge of cake to prevent cracking.

Turn oven off, and return the cake to the oven, allowing the cake to rest with the oven door ajar for about 2 hours.

Remove from oven and allow cake to cool completely.

Cover, and refrigerate for at least 8 - 10 hours, or overnight, before slicing.

Serves 12.

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