White Chocolate Rhubarb Swirled Cheesecake

Recipe by Dragonfly AZ
READY IN: 2hrs 10mins
SERVES: 12-14




  • 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).
  • Crust:.
  • 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.