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Rhubarb-Topped Cheesecake

Source of Recipe


Unknown






List of Ingredients



• 3/4 cup graham cracker crumbs (10 squares)
  
• 1/2 tsp ground cinnamon
  
• 3 Tbsp butter, melted
  
• 2 pkgs (8 oz. each) cream cheese, softened
  
• 3/4 cup sugar
  
• 4 eggs
  
• 1 cup (8 oz.) vanilla yogurt
  
• 1/4 cup lemon juice
  
• 1 tsp grated lemon peel
  
• *
  
• -- Topping --
  
• 3 cups diced fresh or frozen rhubarb
  
• 1 cup sugar
  
• 2 Tbsp plus 1/2 cup cold water, divided
  
• 1 Tbsp cornstarch
  
• red food coloring, opt.
  






Instructions



1. In a small bowl, combine graham cracker crumbs and cinnamon; stir in melted butter. Press onto the bottom of a (9-inch) springform pan; set aside.
   
   
2. In a mixing bowl, beat cream cheese and sugar until smooth. Slowly add eggs; beat on low just until combined. Beat in the yogurt, lemon juice, and lemon peel just until combined. Pour into crust.
   
   
3. Bake at 350 degrees (F) for 35 to 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. Refrigerate overnight.
   
   
4. In a saucepan, combine rhubarb, sugar, and 2 tablespoons water. Bring to a boil; reduce heat and simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; 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 rhubarb topping over slices of cheesecake.