Rhubarb Swirl Cheesecake

“I love cheesecake and my husband loves chocolate, so this is a favourite dessert of ours. The rhubarb adds a tartness that complements the sweet flavours so well.” —Carol Witczak, Tinley Park, Illinois

Rhubarb Swirl CheesecakePhoto: Shutterstock
Servings Prep Time Cook Time
14servings 40minutes 1hour + chilling
Servings Prep Time
14servings 40minutes
Cook Time
1hour + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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. Set aside.
  2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
  3. 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; beat just until combined.
  4. Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
  5. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until centre is almost set.
  6. 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. Refrigerate leftovers.
Recipe Notes

Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts
1 slice: 264 calories, 17g fat (10g saturated fat), 94mg cholesterol, 244mg sodium, 22g carbohydrate (16g sugars, 1g fibre), 5g protein.