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Rhubarb-Topped Cheesecake

 Rhubarb-Topped Cheesecake
"No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat," says Ruth Eisenreich of Catonsville, Maryland.
12 ServingsPrep: 45 min. + chilling Bake: 35 min. + cooling

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.

2 of 2

Rhubarb-Topped Cheesecake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.