Rhubarb Cheesecake
Rhubarb Cheesecake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 ½ | cup |
rhubarb
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
lemon zest
grated |
|
| 355 | ml |
rhubarb
|
*
|
Directions
Lightly grease a 9 inch 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.
