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White Chocolate Cheesecake with Rhubarb Swirl Recipe


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     White Chocolate Cheesecake with Rhubarb Swirl

Category   Desserts - Breads
Sub Category   None

2 1/2 cups thinly sliced rhubarb, about 2 to 3 stalks
1/3 cup granulated sugar
2 tbsp orange juice
1/4 cup butter, melted
1 1/4 cups graham wafer or ginger cookie crumbs ( 15 cookies )
3 8 oz blocks of cream cheese, at room temperature
1/2 cup granulated sugar
1 tbsp cornstarch
3 eggs
2 tsp vanilla
1/2 tsp salt
2 cups sour cream
8 oz white chocolate, melted

In a small saucepan, stir rhubarb with sugar and orange juice. Cover and set over medium heat. Stir occasionally until rhubarb is very soft, about 10 minutes. Uncover and stir frequently, mashing with the back of spoon, until rhubarb forms a thick puree about 5 more minutes.
Preheat oven to 350 F. Lightly butter bottom and sides of a 9 1/2 inch springform pan. In a small bowl, stir crumbs with butter until mixed. Press on bottom of pan. Bake in center of preheated oven until set, about 8 to 10 minutes. Cool completely. Leave oven on.
Meanwhile, using electric mixer, beat cream cheese utnil smooth and creamy. Add sugar and cornstarch, beating until well combined. Add eggs one at a time, beating after each additional and scraping down sides as needed until incorporated. Beat in vanilla and salt. Stir in sour cream and white chocolate just until mixed.
Wrap the underside and halfway up the sides of the springform pan with a double layer of heavy uty foil. Pour half the crem cheese mixture into pan Drop half the rhubarb puree by spoonfuls over cream cheese. Using the tip of a sharp knife, swirl rhubarb into cream cheese. Fill with remaining cream cheese mixture and rhubarb puree, swirling remaining rhubarb with the tip of a knife. Set pan in a large ovenproof dish. Fill larger dish with enough hot water to come about 1 inch up the sides of pan. Do not fill water higher than the foil. Bake in the center of preheated oven 45 minutes. Leaving door closed, turn off oven and leave cheesecake in over 1 hour. Remove pan from water and discard foil. Run a knife around outside edge of cheesecake. Cool in pan on a rack at room temperature 1 hour. Refrigerate overnight. Cheesecake will keep well refrigerated for several days or can be frozen.

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