White Chocolate Cheesecake with Rhubarb Swirl

Recipe by CountryLady
READY IN: 2hrs 30mins




  • Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
  • Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
  • Lightly butter bottom& sides of a 9 1/2 inch springform pan.
  • In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
  • Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
  • Let cool completely- leave the oven on.
  • Beat cream cheese with an electric mixer until smooth& creamy.
  • Add sugar& corn starch, beating until well combined.
  • Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
  • Beat in vanilla& salt.
  • Stir in sour cream& white chocolate just until mixed.
  • Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
  • Pour half the cheese mixture into the pan.
  • Drop half the rhubarb puree by spoonfuls over the cream cheese.
  • Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
  • Repeat with the remaining cheese mixture& rhubarb puree.
  • Set the pan into a larger ovenproof dish.
  • Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
  • Bake in the center of oven for 45 minutes.
  • Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
  • Remove pan from water& discard foil.
  • Run a knife around the outside edge of the cheesecake.
  • Cool in the pan on a rack at room temperature for an hour.
  • Refrigerate overnight.
  • It will keep well for several days or can be frozen.