| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruits, Cheesecakes | 12 | Servings | |
INGREDIENTS
| -JOYCE XMXX58B | ||
| 4 | Cream cheese; 8 oz pkg | |
| 1 | c | Sugar |
| 4 | Eggs; lg | |
| 2 | tb | Flour |
| 1 | ts | Lemon rind; grated |
| 1 1/2 | c | Rhubarb sauce; thickened* |
INSTRUCTIONS
* Rhubarb Sauce for R$ Heat oven to 325'F. Lightly grease a 9" springform pan. In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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