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!
- 2 1⁄2 cups thinly sliced rhubarb
- 1⁄3 cup sugar
- 1⁄2 cup sugar
- 2 tablespoons orange juice
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup butter, melted
- 24 ounces cream cheese, softened
- 16 ounces sour cream
- 1 tablespoon cornstarch
- 2 teaspoons vanilla
- 1⁄2 teaspoon salt
- 3 eggs, lightly beaten
- 8 ounces white chocolate, melted
Directions See How It's Made
- Preheat oven to 350.
- Rhubarb Swirl:.
- 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).
- 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.
- Cheesecake batter:.
- Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
- Beat in eggs, just until well combined.
- Fold in chocolate.
- Pour half of the batter over the crust.
- Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
- Repeat with remaining batter and rhubarb.
- Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
- Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
- Bake for 60-70 minutes, or until middle is almost set.
- Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
- Cool for about an hour more, then cover tightly and refrigerate overnight.