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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Cheesecake Recipe

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This recipe for Rhubarb Cheesecake is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c. flour
1/2 c. butter
1/4 c. sugar
Rhubarb layer:
3 c. rhubarb, cut in 1/2 in. pieces
1/2 c. sugar
1 tbsp. flour
Cream layer:
1/2 c. sugar
12 oz. cream cheese, softened
2 eggs
Topping:
8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla
Directions:
Directions:
For crust: Mix flour, butter and sugar. Pat into sprayed 10 in. pie plate or 9 in. springform pan.
For rhubarb layer: Combine rhubarb, sugar and flour; toss lightly and spoon into crust. Bate at 375º for 15 min.
For cream layer: With electric mixer beat cream cheese with sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350º 30 min. or until set.
For topping: Combine ingredients; spread over hot cheesecake. Chill.

 

 

 

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