Cheesecake, Rhubarb
Source of Recipe
from A1cooking at rc
Cheesecake, Rhubarb
Crust:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter or margarine
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Filling:
16 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup granulated sugar (optional)
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring (optional)
for crust:
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture
resembles coarse crumbs.
Stir in walnuts and vanilla extract.
Press into a greased 13 x 9-inch baking dish.
Bake at 375 degrees for 10 minutes.
Cool slightly.
Meanwhile, prepare filling.
for filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy.
Add eggs and vanilla extract; mix well.
Pour over the crust.
Bake for 20 to 25 minutes or until center is set and edges are light brown.
Cool.
for topping:
In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring
to a boil over medium heat.
Cook, stirring constantly, until mixture thickens, about 5 minutes.
Stir in food coloring if desired.
Remove from the heat;
Cool.
Pour over filling.
Cover and refrigerate for at least 1 hour.
Yields 12 to 15 servings.
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