Hello, lovely. Lovely appearance. Lovely taste. Lovely satisfaction. Hello, rhubarb cheesecake.
A classic creamy, rich dessert with a new twist. Or swirl. Rhubarb lovers will rejoice and non-rhubarb fans will convert. Because this creation is fabulous. Rhubarb. White Chocolate. Cream Cheese. Need I say more?
Let us first begin with the epic battle. Baker versus Overabundant Rhubarb Crop. The goal: use up as many gorgeous ruby red rhubarb stalks before time runs out. So what is a girl to do? Rhubarb Coffee Cake: check. Rhubarb Bars: done. Rhubarb Jam: complete. Rhubarb Cheesecake: aha, now this is the exact dessert to win the challenge. And it will surely win you over, too.
It is true that cheesecakes are not cheap. They are rich in cost and rich in calories. But, oh my. This one is worth it. The texture is light and airy when it is cut with a fork but deliciously creamy as it melts in your mouth. Rich cream cheese and sweet white chocolate are contrasted by delicate rhubarb ribbons, which add a bright tang to this otherwise intensely rich treat. Finally, a honey-hinted graham cracker crust contributes one last sweet note to perfectly balance the sweet and tart in this amazing cheesecake.
Love rhubarb or not, this cheesecake is a guaranteed winner. Bon appétit!
Rhubarb Swirl Cheesecake
Slightly adapted from Taste of Home
Yield: 12-14 servings
2 ½ cups thinly sliced rhubarb
1/3 cup + 1/2 cup sugar, divided
2 Tbsp orange juice
1/2 tsp vanilla
1 ¼ cups gluten-free graham cracker crumbs
1/4 cup butter, melted
3 packages (8 oz. each) cream cheese, softened
2 cups (16 oz.) sour cream
8 oz. white baking chocolate, melted
1 Tbsp cornstarch
2 tsp vanilla
1/2 tsp salt
3 eggs, lightly beaten
Preheat oven to 350°F and grease a 10-inch springform pan.
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. Add in 1/2 tsp vanilla and puree sauce in a food processor until smooth. Set aside.
In a small bowl, add butter to graham cracker crumbs until they hold together sufficiently when pinched between two fingers (you may or may not use all of the butter). Press into the bottom of prepared springform pan. Place on a baking sheet and bake 7-9 minutes, or until lightly browned. Cool on a wire rack.
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, beating just until combined (be careful not to over beat as this will incorporate too much air and cause your cheesecake to crack) .
Pour half of the filling into crust. Top with half of the rhubarb sauce, and cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce, again cutting through top layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan and add 1 in. of hot water to larger pan. Bake at 350°F for 60-70 minutes or until center is almost set (the top should be slightly golden and still jiggle some; it will continue to set as it cools).
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 (if you can wait that long). Refrigerate leftovers.