Rhubarb Swirl Cheesecake Recipe

Name: Rhubarb Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups thinly sliced fresh or frozen rhubarb; 1/3 cup plus 1/2 cup sugar, divided; 2 tablespoons orange juice; 1-1/4 cups graham cracker crumbs; 1/4 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 2 cups sour cream; 8 ounces white baking chocolate, melted; 1 tablespoon cornstarch; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 3 large eggs, lightly beaten

Servings: persons

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs, lightly beaten

1
In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
2
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a
3
. Bake at 350u00b0 for 7-9 minutes or until lightly browned. Cool on a wire rack.
4
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.
5
Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
6
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350u00b0 for 60-70 minutes or until center is almost set.
7
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers.

1393

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/2 cups thinly sliced fresh or frozen rhubarb, 1/3 cup plus 1/2 cup sugar, divided, 2 tablespoons orange juice, 1-1/4 cups graham cracker crumbs, and more.

Yes, Rhubarb Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Swirl Cheesecake

How did you like this recipe?

Frequently Asked Questions