Rhubarb Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JOYCE XMXX58B,
4: Cream cheese, 8 oz pkg
1 cup: Sugar,
4: Eggs, lg
2 tbsp: Flour,
1 tsp: Lemon rind, grated
1 1/2 cup: Rhubarb sauce, thickened*
Directions:
* Rhubarb Sauce for R$ Heat oven to 325F.
Lightly grease a 9" springform pan. In a large bowl; with elec
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.
Source from luhu.jp
Lightly grease a 9" springform pan. In a large bowl; with elec
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.
Source from luhu.jp