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RHUBARB CHEESECAKE Topping: 1/2 c. sugar 2 1/2 c. chopped rhubarb 1/4 c. water 1 (3 oz.) pkg. raspberry gelatin Crust: 1 Tbsp. sugar 1/2 stick butter, softened 1 1/2 c. crushed chocolate wafers Filling: 3 eggs 16 oz. softened cream cheese 1 1/4 c. sugar 2 Tbsp. lemon juice 1 tsp. vanilla 1 tsp. grated orange peel In saucepan over medium heat, combine rhubarb, sugar (1/2 cup) and water. Bring to boil. Reduce heat to low, cover and simmer until rhubarb is tender, about 10 minutes. Add gelatin, stirring until dissolved. Chill. Crust: In medium bowl blend wafer crumbs, butter and sugar (1 tablespoon). Press mixture firmly into bottom of 8-inch spring-form pan. Bake at 350 degrees for 10 minutes. Cool. In mixing bowl beat cream cheese with electric mixer until smooth. Add eggs, one at a time, beating until smooth after each addition. Gradually beat in sugar, then lemon juice. Stir in vanilla and orange peel. Pour into pan over the crust. Bake at 350 degrees for 45 minutes. Cool in pan for 30 minutes. Refrigerate to chill thoroughly. Remove from pan and place on serving platter. Spoon rhubarb topping over cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |