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    You are in: Home / Recipes / White Chocolate Rhubarb Swirled Cheesecake Recipe
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    White Chocolate Rhubarb Swirled Cheesecake

    Average Rating:

    3 Total Reviews

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    • on July 08, 2012

      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!

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    • on May 30, 2008

      I also made this recipe right from the Taste of Home book as written. It was sooooo good. It had a great texture and I loved the rhubarb flavor.

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    • on June 30, 2007

      I made this from the recipe in Taste of Home as well. It is to DIE for!!! It not only looks stunning, but tastes superb. I normally edit my recipes, but this one was perfect as is (I just used a little more vanilla than it called for). If I could give it 10 stars I would!

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    Nutritional Facts for White Chocolate Rhubarb Swirled Cheesecake

    Serving Size: 1 (158 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 526.5
    Calories from Fat 354
    Total Fat 39.3 g
    Saturated Fat 22.1 g
    Cholesterol 143.8 mg
    Sodium 422.6 mg
    Total Carbohydrate 37.4 g
    Dietary Fiber 0.7 g
    Sugars 31.5 g
    Protein 7.7 g


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