Rhubarb Cheesecake

* Exported from MasterCook *

Rhubarb Cheesecake

Recipe By : BHG/Make Ahead Cookbook/Bob b1744
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cream Cheese
Desserts Rhubarb
Strawberries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-CRUST-
1 1/2 cups zwieback crumbs
1/3 cup sugar
3/4 teaspoon ground cinnamon
6 tablespoons butter or margarine
-FILLING-
3 eggs -- well beaten
16 ounces cream cheese -- softened
1 1/3 cups sugar
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups sour cream
-TOPPING-
1 cup fresh rhubarb -- in 1" pieces, 1/4 lb
1 tablespoon cornstarch
1 dash salt
7 to 8 drops red food coloring
2 cups fresh strawberries -- halved

Advanced Preparation: Crumb Crust: Combine zwieback crumbs, sugar, cinnamon
and butter or margarine. Mix until crumbly. Press crumbs on bottom and about
1 1/2" up the sides of a buttered 9" springform pan. Chill crumb crust
thoroughly.
In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg and the
1/4 tsp. salt. Beat until smooth. Blend in the sour cream. Pour into Crumb
Crust. Bake at 375 F. just until set, 40-45 minutes. (Filling will be soft).
Cool.
In a saucepan combine the rhubarb, remaining 1/3 cup sugar and 1/2 cup water.
Bring ot a boil. Reduce heat. Simmer, uncovered until almost tender, about 1
minute, being careful not to break up rhubarb. Remobe from heat. Drain,
reserving syrup. Add water to syrup to equal 3/4 cup. Mix cornstarch, dash
salt and 2 T. cold water. Add to syrup mixture. cook and stir until thick and
bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring.
Cool to room temperature. Arrange strawberries and rhubarb on cooled
cheesecake. Spoon glaze over the top. Cover and chill. Makes 12 servings.

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