Rhubarb-Topped Cheesecake Recipe

Rhubarb-Topped Cheesecake Recipe photo by Taste of Home

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"No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat," says Ruth Eisenreich of Catonsville, Maryland.

This recipe is:

Diabetic Friendly

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Rhubarb-Topped Cheesecake Recipe

Prep: 45 min. + chilling Bake: 35 min. + cooling

Yield: 12 Servings

45 35 80

Ingredients

3/4 cup graham cracker crumbs (about 10 squares)
1/2 teaspoon ground cinnamon
3 tablespoons reduced-fat margarine, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup (8 ounces) fat-free vanilla yogurt
3/4 cup sugar
1 cup egg substitute
1 teaspoon grated lemon peel
1/4 cup lemon juice
TOPPING:
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons plus 1/2 cup cold water, divided
1 tablespoon cornstarch
Red food coloring, optional

Directions

In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon peel and juice. Pour filling over crust.
Bake at 350° for 35-40 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 refrigerate overnight.
In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake. Yield: 12 servings.

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.

Nutritional Analysis: One serving with 2 tablespoons topping equals 259 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.

Originally published as Rhubarb-Topped Cheesecake in Taste of Home April/May 2000, p17