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.

Ingredient

Water

15 ml 0.52 fl. ozs
Cornstarch

15 ml 0.52 fl. ozs
Granulated sugar

150 ml 5.25 fl. ozs
S

3 egg 3 egg
Sour cream

250 ml 8.75 fl. ozs
Sliced ontario ruhubarb

3 ml 750 ml
Melted butter or margarine

0.25 ml 50 ml
(250 g each) cream cheese, softened

2 pkg 2 pkg
Cornstarch

1 tbsp 0.5 fl. ozs

Rhubarb marble cheesecake

Summary

Step by Step

Step 1

Step 2

Ingredient

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