- 2-1/2 cups thinly sliced fresh or frozen rhubarb
- 1/3 cup plus 1/2 cup sugar, divided
- 2 tablespoons orange juice
- 1-1/4 cups graham cracker crumbs
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 2 cups (16 ounces) sour cream
- 8 ounces white baking chocolate, melted
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 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. Yield: 12-14 servings.
Reviews for Rhubarb Swirl Cheesecake
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I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!
Highly Recommended!!! This was the 1st cheesecake I ever made, just the other day...It was Supreme. This cheesecake finally gave me a taste of what Cheesecake should be! I can no longer say "I don't care much cheesecake."
I have made this recipe several times and it gets better and better each time I think. I was a bit skeptical the first time because rhubarb can be stringy sometimes but it's not at all in this recipe, it's just divine! Also, make sure you use a 9-in springform pan and not just a regular 9-in pie plate. You definitely need the extra depth. Also, I use reduced fat cream cheese and sour cream every time and it turns out just perfectly. I do have to bake it closer to 80 minutes though.