Rhubarb Cheesecake

1. 1

   Lightly grease a 9 inch springform pan.

2. 2

   In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy.

3. 3

   Beat in eggs, one at a time, beating after each addition.

4. 4

   Fold in flour and lemon rind until well combined.

5. 5

   Stir in 1/2 cup of the rhubarb sauce.

6. 6

   Turn into greased pan Bake cake until center is just set-about 1 hour.

7. 7

   Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night.

8. 8

   Loosen edges and remove sides of pan.

9. 9

   Place cake on serving plate and top with remaining rhubarb sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.