This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Rhubarb Cheesecake Dessert
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- #3152
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Filling
16 ounces cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
Topping
3 cups chopped rhubarb
1 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional
directions
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13x9x2" baking dish. Bake at 375 degrees F for 10 min. Cool slightly.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust.
Bake for 20-25 minutes or until center is set and edges are light brown. Cool.
In a small saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over med. heat. Cook, stirring constantly, until mixture thickens, about 5 min. Stir in food coloring, if desired. Remove from heat; cool. Pour over filling.
Cover and refrigerate for at least 1 hour.
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 12, 2006
Wow, wow, wow. It was my turn to make dessert for dinner club; it was rhubarb season, but I wanted something I hadn't served before. This fit the bill perfectly. I followed the recipe closely, except for substituting pecans for the walnuts. (I'm sure walnuts would have been lovely, but I didn't have any in the kitchen.) I froze a couple of leftover squares as a test, and that worked out well too.