member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to KateMarie       

    Rhubarb Cheesecake

    Source of Recipe

    RGM

    List of Ingredients

    Crust:
    -1 cup all-purpose flour
    -1/2 cup packed brown sugar
    -1/4 teaspoon salt
    -1/4 cup cold butter or margarine
    -1/2 cup chopped walnuts
    -1 teaspoon vanilla extract

    Filling
    -16 ounces cream cheese, softened
    -3/4 cup granulated sugar
    -3 eggs
    -1 teaspoon vanilla extract

    Topping
    -3 cups chopped fresh or frozen rhubarb, thawed and drained
    -1 cup granulated sugar (optional)
    -1/4 cup water
    -1 tablespoon cornstarch
    -1/4 teaspoon ground cinnamon
    -3 to 4 drops red food coloring (optional)


    Recipe

    Crust:
    -In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs.
    -Stir in walnuts and vanilla extract.
    -Press into a greased 13 x 9-inch baking dish.
    -Bake at 375 degrees for 10 minutes.
    -Cool slightly.
    -Meanwhile, prepare filling.

    Filling:
    -In a mixing bowl, beat cream cheese and sugar until light and fluffy.
    -Add eggs and vanilla extract; mix well.
    -Pour over the crust.
    -Bake for 20 to 25 minutes or until center is set and edges are light brown.
    -Cool.

    Topping:
    -In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat.
    -Cook, stirring constantly, until mixture thickens, about 5 minutes.
    -Stir in food coloring if desired.
    -Remove from the heat;
    -Cool.
    -Pour over filling.
    -Cover and refrigerate for at least 1 hour.

    Yields 12 to 15 servings.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |