Crunchy Rhubarb Cheesecake
Source of Recipe
Internet
List of Ingredients
CRUST
1/4 cup margarine
1/4 cup sugar
1 T light corn syrup
2 cups cornflakes/ lightly crushed
FILLING
1 cup cream cheese
2 eggs/ separated
2/3 cup sour cream
1 envelope unflavored gelatin
1 can (1 1/4lb) rhubarb
1/4 cup sugar
TOPPING
2 tsp unflavored gelatin
few drops red food coloring
Recipe
Melt margarine, add sugar & syrup, & stir in cornflakes. Press mixture over the bottom of a greased 8" springform pan & chill.
Beat tog cream cheese, egg yolks & sour cream till smooth. place gelatin & 4 T syrup from the rhubarb into a small heatproof bowl over a pan of hot water, and stir till dissolved. Stir into the cheese mixture. Stiffly whisk the egg whites & whisk in the sugar till stiff. Fold into the cheese mixture, spoon into the prepared pan and chill till firm.
Drain rhubarb. dissolve gelatin for topping in remaining syrup over a low heat, add a few drops of coloring & chill. Arrange rhubarb on top of cheesecake & when the topping is on the point of setting, spoon it over the rhubarb.
Chill for several hours, then remove cheesecake from the pan to a plate for serving.
Serves 8-10
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