Rhubarb marble cheesecake

Step by Step

Step 1

In medium saucepan, mix together sugar and cornstarch. Stir in rhubarb and water. Heat over medium heat, stirring occasionally, until starting to bubble. Reduce heat and simmer for 6 to 8 minutes or until rhubarb is softened. Pour into bowl; let cool in refrigerator, about 15 minutes, stirring occasionally.

Step 2

Bake in 325°F (160°C) oven for about 1 hour or until almost set in centre. Remove from oven; run knife around edge to prevent cracking. Turn oven off. Return cheesecake to oven; let rest with the door ajar for about 2 hours. Remove to cooling rack and let cool completely. Cover and chill in refrigerator for at least 8 hours before slicing.