Rhubarb Cheesecake #1
Source of Recipe
from about com
Rhubarb Cheesecake #1
4 cream cheese, 8 ounce packages
1 cup sugar
4 large eggs
2 tablespoons flour
1 teaspoon lemon rind, grated
1 1/2 cups rhubarb sauce, thickened
Heat oven to 325 degreesF. Lightly grease a 9inch springform pan.
In a large bowl, with an electric mixer, beat the softened cream cheese and
sugar until fluffy.
Beat in eggs, one at a time, beating after each addition.
Fold in flour and lemon rind until well combined.
Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan.
Bake cake until center is just set, about 1 hour.
Turn off oven and allow cake to stay in oven 1 hour longer.
Refrigerate cake until ready to serve, 4 hours to over night. Loosen edges
and remove sides of pan.
Place cake on serving plate and top with remaining rhubarb sauce.
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.
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