Cheesecake Recipes

Rhubarb Cheesecake
Serving Size: 12

4 cream cheese -- 8 oz pkg
1 cup sugar
4 large eggs
2 tablespoons flour
1 teaspoon lemon rind -- grated
1 1/2 cups rhubarb sauce -- thickened*

Cooking Directions:

* Rhubarb Sauce

Heat oven to 325:F. Lightly grease a 9" springform pan. In a large bowl;
with electric 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 1/2 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.

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