White Chocolate Rhubarb Swirled Cheesecake

READY IN: 2hrs 10mins
Recipe by Dragonfly AZ

I'm always on the lookout for a new, different cheesecake, and this one from the Taste of Home magazine looks so pretty, I can't wait to try it. Please note this is cooked in a water bath to help decrease the cracking, but it is not necessary to the taste!

Top Review by Purple Becca

Fabulous recipe - the taste is amazing. I had some issues with this - but I'm not sure if it was me or the recipe. Firstly there was too much batter for the cheesecake, which meant I over filled my baking tin, it was hard to fit in my rhubarb! HOWEVER - that could be my tin - maybe US 9 inch tins are a lot deeper? I had a problem with my oven temperature - so the cake started to brown, I covered it and lowered the temperature - but the centre was still a little wobbly after two hours of cooking!! DO NOT LET THIS PUT YOU OFF! The flavour and texture (at least around the edges) was fabulous -truly fabulous. I will make it again and reduce the filling to suit my tin!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Rhubarb Swirl:.
  3. In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture).
  4. Crust:.
  5. Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack.
  6. Cheesecake batter:.
  7. Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
  8. Beat in eggs, just until well combined.
  9. Fold in chocolate.
  10. Pour half of the batter over the crust.
  11. Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
  12. Repeat with remaining batter and rhubarb.
  13. Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
  14. Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
  15. Bake for 60-70 minutes, or until middle is almost set.
  16. Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
  17. Cool for about an hour more, then cover tightly and refrigerate overnight.

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