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Rhubarb Swirl Cheesecake Recipe


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     Rhubarb Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12-14
Preptime   40

2 1/2 c rhubarb
1/3c plus 1/2 cup sugar, divided
2 tbsp orange juice
1 1/4c graham cracker crumbs
1/4c butter, melted
3 packages cream cheese
2 cups sour cream
1 tbsp cornstarch
2 tsp vanilla extract
1/2 tsp salt
3 eggs lightly beaten
8 1oz squares white baking chocolate, melted

In a large saucepan, bring rhubarb, 1/3c sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
In a bowl, combine cracker crumbs and butter. Press into the bottom of a greased 9in springform pan. Place on a baking sheet. Bake a 350 degrees for 7-9min or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt, and remaining sugar until smooth. Add eggs, beat until just combined. Top with half the rhubarb sauce; cut through the batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top laters with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 16 inch square). Securely wrap foil around pan. Place in a large baking pan; add 1in of hot water to larger pan. Bake at 350 for 60-70 min or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of the pan. Refrigerate leftovers.

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