Rhubarb cheesecake

Yield: 12 Servings

Measure Ingredient
\N \N -JOYCE XMXX58B
4 \N Cream cheese; 8 oz pkg
1 cup Sugar
4 \N Eggs; lg
2 tablespoons Flour
1 teaspoon Lemon rind; grated
1½ cup Rhubarb sauce; thickened*

* Rhubarb Sauce for R$ Heat oven to 325'F.

Lightly grease a 9" springform pan. In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in ½ cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce.

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