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Rhubarb Cheesecake




Source of Recipe


From a friend






List of Ingredients



• 3 - 8 oz. pkgs. cream cheese
  
• 1/2 cup sugar
  
• 2 lg. eggs
  
• 1 cup heavy cream
  
• 1 tsp. vanilla
  
• For cookie crust:
  
• 1/3 cup butter or margarine
  
• 1/3 cup sugar
  
• 1 egg
  
• 1 1/4 cup flour
  
• For filling:
  
• 4 cups thickly sliced rhubarb
  
• 1 cup sugar
  
• 1 tablespoon cornstarch
  






Instructions



1. Preheat oven to 400 degrees for crust. 350 degrees for cheesecake.
   
2. For crust: Cream butter and sugar until light and fluffy. Add egg and mix well. Add flour and mix well. Spread on bottom and sides of 9" springform pan. Bake for 8 minutes. Remove.
   
3. For filling: Wash and cut rhubarb in thick slices. Combine with sugar and cornstarch. Place in large, heavy saucepan and cook over medium heat until juice is thickened. If too thick, add more water. Set aside.
   
4. For cheesecake: Beat cream cheese and sugar until light. Add eggs, one at a time and beat well after each. Beat in cream and vanilla. Put half cheesecake mixture in cookie crust lined springform pan. Spoon half the rhubarb mixture onto the cheesecake and put remaining cheesecake mixture over top. Cut thru cheesecake with a knife to give a marbled texture. Bake at 350 degrees for 1 hour. Open door and turn off oven, leave cheesecake in oven until you are able to take it out with your hands. Cool another hour or two on countertop, then refrigerate over night. Spoon remaining rhubarb mixture on top of cheesecake for garnish. Serve.