Rhubarb crisp cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vanilla wafer crumbs |
| ⅓ | cup | Butter, melted |
| ½ | teaspoon | Cinnamon |
| 500 | grams | Cream cheese |
| ½ | cup | Granulated sugar |
| 2 | Eggs | |
| ¼ | cup | Whipping cream |
| 1 | tablespoon | Orange rind, grated |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | All-purpose flour |
| Rhubarb Topping: | ||
| 4 | cups | Rhubarb, chopped |
| ⅓ | cup | Brown sugar, packed |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Cinnamon |
| ½ | cup | All-purpose flour |
| ⅓ | cup | Brown sugar, packed |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Butter |
| 1 | tablespoon | Powdered sugar |
Directions
CRUST
FILLING
CRISP TOPPING
Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into foil-lined 9 inch square pan.
Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over crust. Bake in 350¡ F oven for 30 to 35 minutes or until top of cake is just set. Let cool for at least 10 minutes.
Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine rhubarb with brown and granulated sugars and cinnamon. cook over medium-high heat for 15 to 25 minutes or until rhubarb is thick and saucy.
Spread over cooled cheesecake.
Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours.
Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g Carbohydrate; 160mg Cholesterol; 423mg Sodium NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If you can't find fresh rhubarb, use frozen.
Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by Kim <krobb@...> on Jul 6, 1997