Ingredients Jump to Instructions ↓

  1. 2-1/2 cups thinly sliced fresh or frozen rhubarb

  2. 1/3 cup plus 1/2 cup sugar, divided

  3. 2 tablespoons orange juice

  4. 1-1/4 cups graham cracker crumbs

  5. 1/4 cup butter, melted

  6. 3 packages (8 ounces each ) cream cheese, softened

  7. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  8. 8 ounces white baking chocolate, melted

  9. 1 tablespoon cornstarch

  10. 2 teaspoons vanilla extract

  11. 1/2 teaspoon salt

  12. 3 eggs, lightly beaten

Instructions Jump to Ingredients ↑

  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. 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 16 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. Yield: 12-14 servings.


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