Rhubarb Crisp Cheesecake

At last, by the mercy of God, meditating day and night, I gave heed to the context of the words, namely, “In it the righteousness of God is revealed, as it is written, ‘He who through faith is righteous shall live.’” There I began to understand that the righteousness of God is that by which the righteous lives by a gift of God, namely by faith. And this is the meaning: the righteousness of God is revealed in the gospel, namely, the passive righteousness with which merciful God justifies us by faith, as it is written, “He who through faith is righteous shall live.” Here I felt that I was altogether born again and had entered paradise itself through open gates.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Cheesecakes, Desserts	8	Servings

INGREDIENTS

1 1/2	c	Vanilla wafer crumbs
1/3	c	Butter, melted
1/2	t	Cinnamon
500	g	Cream cheese
1/2	c	Granulated sugar
2		Eggs
1/4	c	Whipping cream
1	T	Orange rind, grated
1	t	Vanilla
2	T	All-purpose flour
		Rhubarb Topping:
4	c	Rhubarb, chopped
1/3	c	Brown sugar, packed
1/3	c	Granulated sugar
1	t	Cinnamon
1/2	c	All-purpose flour
1/3	c	Brown sugar, packed
1	t	Cinnamon
1/4	c	Butter
1	T	Powdered sugar

INSTRUCTIONS

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
350Â° 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:

“Do you have PEACE in your life? Trust in God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 585 Calories From Fat: 343 Total Fat: 39g Cholesterol: 161mg Sodium: 231.2mg Potassium: 332.2mg Carbohydrates: 54.4g Fiber: 1.8g Sugar: 43.2g Protein: 7.2g