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    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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