| 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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