2 1/2 cups thinly sliced rhubarb, about 2 to 3 stalks
1/3 cup granulated sugar
2 tbsp Grand Marnier
1/4 cup butter, melted
1 1/4 cups graham wafer or ginger cookie crumbs ( 15 )
3, 8 oz blocks cream cheese at room temperature
1/2 cup granulated sugar
1 tbsp corsntarch
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 Grand Marnier. 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 only bottom of pan. Bake in centre of preheated oven until set, about 8-10 minutes. Cool completely. Leave oven on.
Meanwhile, using electric mixer, beat cream cheese until smooth and creamy. Add sugar and cornstarch, beating until well combined. Add eggs one at a time, beating after each addition 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 of the springform pan, and halfway up the side with a double layer of heavy duty foil. Pour half the cream 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 larger overnproof 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 centre 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 for 1 hour. Refrigerate overnight.
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