* Exported from MasterCook * Rhubarb Cheesecake Recipe By : Better Homes & Gardens Make Ahead Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 c Zwieback crumbs 1/3 c Sugar 3/4 ts Ground cinnamon 6 tb Butter Filling: 3 Eggs -- well beaten 16 oz Cream cheese -- softened 1 1/3 c Sugar 2 ts Vanilla 1/2 ts Ground nutmeg 1/4 ts Salt 3 c Sour cream Topping: 1/4 lb Fresh rhubarb (1 c) -- sliced 1" 1 tb Corn starch 1 ds Salt 7 dr Red food coloring -- up to 8 2 c Fresh strawberries -- halved Crumb Crust: Combine zwieback crumbs, sugar, cinnamon, and butter. Mix until crumbly. Press crumbs on bottom and about 1-1/2" up the sides of a buttered 9" springform pan. Chill crumb crust thoroughly. In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg, and the 1/4 ts salt. Beat until smooth. Blend in the sour cream. Pour into crumb crust. Bake at 375°F just until set, 40 to 45 minutes. Filling will be soft. Cool. In a saucepan combine the rhubarb, remaining 1/3 cup sugar, and 1/2 cup water. Bring to a boil. Reduce heat. Simmer, uncovered until almost tender, about 1 minute, being careful not to break up rhubarb. Remove from heat. Drain, reserving syrup. Add water to syrup to equal 3/4 cup. Mix corn starch, dash salt, and 2 tb cold water. Add to syrup mixture. Cook and stir until thick and bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring. Cool to room temperature. Arrange strawberries and rhubarb on cooled cheesecake. Spoon glaze over the top. Cover and chill. Yield: 12 Servings Posted by: Bob - - - - - - - - - - - - - - - - - -