In a large saucepan, bring rhybard, 1/3c sugar and
oragne 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
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 foul
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 pan. Refrigerate leftovers.
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