-
1
Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
-
2
Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
-
3
Lightly butter bottom& sides of a 9 1/2 inch springform pan.
-
4
In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
-
5
Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
-
6
Let cool completely- leave the oven on.
-
7
Beat cream cheese with an electric mixer until smooth& creamy.
-
8
Add sugar& corn starch, beating until well combined.
-
9
Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
-
10
Beat in vanilla& salt.
-
11
Stir in sour cream& white chocolate just until mixed.
-
12
Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
-
13
Pour half the cheese mixture into the pan.
-
14
Drop half the rhubarb puree by spoonfuls over the cream cheese.
-
15
Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
-
16
Repeat with the remaining cheese mixture& rhubarb puree.
-
17
Set the pan into a larger ovenproof dish.
-
18
Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
-
19
Bake in the center of oven for 45 minutes.
-
20
Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
-
21
Remove pan from water& discard foil.
-
22
Run a knife around the outside edge of the cheesecake.
-
23
Cool in the pan on a rack at room temperature for an hour.
-
24
Refrigerate overnight.
-
25
It will keep well for several days or can be frozen.
