Rhubarb Cheesecake - cooking recipe

Ingredients
    1 cup all-purpose flour
    1/4 cup white sugar
    1/2 cup butter
    3 cups chopped rhubarb
    1/2 cup white sugar
    1 tablespoon all-purpose flour
    2 (8 ounce) packages cream cheese (you may use light cream cheese)
    1/2 cup white sugar
    2 eggs
    1 cup sour cream (I use lowfat)
    2 tablespoons white sugar
    1 teaspoon vanilla extract
Preparation
    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.

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