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Title: Rhubarb Crisp Cheesecake Categories: Desserts, Cheesecakes Yield: 8 Servings -----------------------------------CRUST----------------------------------- 1 1/2 c Vanilla wafer crumbs 1/3 c Butter, melted 1/2 ts Cinnamon ----------------------------------FILLING---------------------------------- 500 g Cream cheese 1/2 c Granulated sugar 2 Eggs 1/4 c Whipping cream 1 tb Orange rind, grated 1 ts Vanilla 2 tb All-purpose flour Rhubarb Topping: 4 c Rhubarb, chopped 1/3 c Brown sugar, packed 1/3 c Granulated sugar 1 ts Cinnamon -------------------------------CRISP TOPPING------------------------------- 1/2 c All-purpose flour 1/3 c Brown sugar, packed 1 ts Cinnamon 1/4 c Butter 1 tb Powdered sugar Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into foil-lined 9 inch square pan. Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over crust. Bake in 350¡ F oven for 30 to 35 minutes or until top of cake is just set. Let cool for at least 10 minutes. Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine rhubarb with brown and granulated sugars and cinnamon. cook over medium-high heat for 15 to 25 minutes or until rhubarb is thick and saucy. Spread over cooled cheesecake. Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours. Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g Carbohydrate; 160mg Cholesterol; 423mg Sodium NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If you can't find fresh rhubarb, use frozen. Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by Kim |