White Chocolate Cheesecake With Rhubarb Swirl Recipes

RHUBARB SWIRL CHEESECAKE

Steps:

• 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. , 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., 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. , 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. , 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 center is almost set. , 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.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL

Steps:

• Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
• Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
• Lightly butter bottom& sides of a 9 1/2 inch springform pan.
• In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
• Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
• Let cool completely- leave the oven on.
• Beat cream cheese with an electric mixer until smooth& creamy.
• Add sugar& corn starch, beating until well combined.
• Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
• Beat in vanilla& salt.
• Stir in sour cream& white chocolate just until mixed.
• Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
• Pour half the cheese mixture into the pan.
• Drop half the rhubarb puree by spoonfuls over the cream cheese.
• Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
• Repeat with the remaining cheese mixture& rhubarb puree.
• Set the pan into a larger ovenproof dish.
• Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
• Bake in the center of oven for 45 minutes.
• Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
• Remove pan from water& discard foil.
• Run a knife around the outside edge of the cheesecake.
• Cool in the pan on a rack at room temperature for an hour.
• Refrigerate overnight.
• It will keep well for several days or can be frozen.