Rhubarb-Topped Cheesecake Recipe

Name: Rhubarb-Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham cracker crumbs (about 10 squares); 1/2 teaspoon ground cinnamon; 3 tablespoons reduced-fat margarine, melted; 2 packages (8 ounces each) reduced-fat cream cheese, softened; 1 cup fat-free vanilla yogurt; 3/4 cup sugar; 1 cup egg substitute; 1 teaspoon grated lemon zest; 1/4 cup lemon juice; 3 cups diced fresh or frozen rhubarb; 1 cup sugar; 2 tablespoons plus 1/2 cup cold water, divided; 1 tablespoon cornstarch; Red food coloring, optional

Servings: persons

3/4 cup graham cracker crumbs (about 10 squares)
1/2 teaspoon ground cinnamon
3 tablespoons reduced-fat margarine, melted
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup fat-free vanilla yogurt
3/4 cup sugar
1 cup egg substitute
1 teaspoon grated lemon zest
1/4 cup lemon juice
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons plus 1/2 cup cold water, divided
1 tablespoon cornstarch
Red food coloring, optional

1
In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
2
In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon zest and juice. Pour filling over crust.
3
Bake at 350u00b0 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
4
In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

1033

kcal

Calories

Fat

106

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.

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

You need 14 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs (about 10 squares), 1/2 teaspoon ground cinnamon, 3 tablespoons reduced-fat margarine, melted, 2 packages (8 ounces each) reduced-fat cream cheese, softened, and more.

Yes, Rhubarb-Topped 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-Topped Cheesecake

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