RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
RHUBARB-TOPPED CHEESECAKE
No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat. &mdashRuth Eisenreich, Catonsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- 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 zest and juice. Pour filling over crust. , 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.
Nutrition Facts : Calories 259 calories, Fat 7g fat, Cholesterol 14mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate, Fiber 8g protein.
BAKED VANILLA CHEESECAKE WITH RHUBARB AND GINGER COMPOTE RECIPE
aked vanilla cheesecake with rhubarb and ginger compote has a real zing to it and is perfect for using up homegrown rhubarb when it's in season
Provided by GoodtoKnow
Time 1h30m
Yield Serves: 12
Number Of Ingredients 5
Steps:
- Heat the oven to 150C/gas 2. Put an oven-proof dish full of hot water onto the lowest shelf of the oven. Brush with oil and base line a 22cm spring-clip tin with baking parchment. Melt the spread and mix with the biscuits, then press into the base of the tin and chill. In a food processor whiz the ricotta and eggs until smooth, add sweetener, vanilla, cornflour, yoghurt and soft cheese and whiz again until smooth. Pour into the cake tin and put the tin on a baking sheet on the middle shelf of the oven for 50 mins, or until just set. Turn off the oven, open the door ajar and cool for 30mins. Remove and cool to room temperature before chilling for at least 3hours, or overnight. Serve with the rhubarb compote and the candied rhubarb. For the rhubarb and ginger compote: Mix the cornflour with 2 tbsp water and put in a large pan with the rhubarb and sugar. Heat gently for 10mins, until the fruit has softened with a juicy sauce. Set aside to cool, then whiz until smooth.
Nutrition Facts : @context https
RHUBARB CHEESECAKE MUFFINS
Delicious!
Provided by Jo Dunn Borer
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Mix cream cheese and sugar for filling together in a bowl; set aside.
- Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
- Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
- Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.6 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 26.4 g
RHUBARB CHEESECAKE
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
Provided by Boni in Minnesota
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- Place foil or another pan under this to bake.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
- Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
- I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
STILTON CHEESECAKE WITH RHUBARB COMPOTE
Provided by Michael Noble
Categories Cake Mixer Cheese Fruit Dessert Bake Blue Cheese Cream Cheese Spice Port Spring Chill Rhubarb Shavuot Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make shortbread crust:
- Preheat oven to 350°F.
- Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
- Reduce temperature to 300°F.
- Make filling:
- Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
- Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
- Make compote while cake is cooling:
- Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
- Make optional caramel topping:
- Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.
NO-BAKE VANILLA CHEESECAKE
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
More about "vanilla cheesecake with rhubarb topping recipes"
VANILLA CHEESECAKE WITH RHUBARB | TESCO REAL FOOD
From realfood.tesco.com
4/5 (64)Category DessertCuisine BritishTotal Time 8 hrs
VANILLA CHEESECAKE WITH RHUBARB | TESCO REAL FOOD | RECIPE | EASY ...
From pinterest.com
RHUBARB CHEESECAKE | ALLRECIPES
From stage.element.allrecipes.com
23 BEST CREAM CHEESE BARS (EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
VANILLA HONEY’D RHUBARB SAUCE RECIPE - HOME STRATOSPHERE
From homestratosphere.com
RHUBARB SWIRL CHEESECAKE – RECIPE AFFINITY
From recipeaffinity.com
THE BEST CHEESECAKE TOPPING IDEAS - 22 CHEESECAKE TOPPING IDEAS
From dessertsonadime.com
OUR 20 BEST CHEESECAKE RECIPES OF ALL TIME
From allrecipes.com
NEW YORK BAKED VANILLA CHEESECAKE WITH RHUBARB
From goodhousekeeping.com
CHEESECAKE WITH RHUBARB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
YORKSHIRE RHUBARB CHEESECAKE | ASDA GOOD LIVING
From asda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love