| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Desserts, Cheesecakes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vanilla wafer crumbs |
| 1/3 |
c |
Butter, melted |
| 1/2 |
ts |
Cinnamon |
| 500 |
g |
Cream cheese |
| 1/2 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1/4 |
c |
Whipping cream |
| 1 |
tb |
Orange rind, grated |
| 1 |
ts |
Vanilla |
| 2 |
tb |
All-purpose flour |
|
|
Rhubarb Topping: |
| 4 |
c |
Rhubarb, chopped |
| 1/3 |
c |
Brown sugar, packed |
| 1/3 |
c |
Granulated sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Brown sugar, packed |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Butter |
| 1 |
tb |
Powdered sugar |
INSTRUCTIONS
CRUST
FILLING
CRISP TOPPING
Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into
foil-lined 9 inch square pan.
Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange
rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over
crust. Bake in 350¡ F oven for 30 to 35 minutes or until top of cake is
just set. Let cool for at least 10 minutes.
Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine
rhubarb with brown and granulated sugars and cinnamon. cook over
medium-high heat for 15 to 25 minutes or until rhubarb is thick and saucy.
Spread over cooled cheesecake.
Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until
crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden
brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours.
Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g
Carbohydrate; 160mg Cholesterol; 423mg Sodium
NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If
you can't find fresh rhubarb, use frozen.
Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by
Kim <krobb@summer.com> on Jul 6, 1997
A Message from our Provider:
“Jesus is my Lifeguard!”