Rhubarb Marble Swirl Cheesecake
Rhubarb Marble Cheesecake
Cheesecake is everyone’s favorite dessert! Tangy rhubarb and sweet, creamy cheesecake... Makes for the perfect combination. This dessert is healthier with half the fat of regular cheesecake too!
Rhubarb Marble Cheesecake
10 servings
Ingredients:
Crust:
1 cup graham cracker crumbs
1 tablespoons sugar
1/3 cup butter, melted
Rhubarb filling:
3 cups fresh or frozen rhubarb, chopped
1/3 cup sugar
1 tablespoon orange juice
1 tablespoon triple sec
Cheese filling:
2 packages light cream cheese, softened
2 eggs, large or extra large
1 cup light sour cream
6 ounces white chocolate, melted
2 teaspoons cornstarch
1 1/2 teaspoons vanilla
Equipment needed:
Cutting board & chef knife
2-quart saucepan
Measuring cups & spoons
Medium mixing bowl
Fork
small microwave safe bowl
8 or 9-inch springform pan
Aluminum foil
Large food processor
Rubber spatula
Wire rack for cooling
Rhubarb is one of my favorite fruits to bake with in summer! Tangy flavor adds a great dimension to sweet cakes and pies. I usually make a Raspberry White Chocolate Swirl Cheesecake during the holidays, but since it’s summer, I had rhubarb in the garden. Decided to try it in cheesecake and turned out to be the perfect light recipe for summer! Swirled in a delectable creamy white chocolate cheesecake...Mmmm delicious! Grab your spring form pan and let’s get baking!
This recipe is completed in 3 steps. First the stewing of the rhubarb, second the making of the crust and finally the cream cheese filling and final assembly. To begin, place rhubarb, sugar, orange juice and triple sec in a 2-quart saucepan over medium heat. Bring to a simmer, cover and allow rhubarb to cook until softened, about 5-7 minutes. Use a rubber spatula to smash the fruit a bit as it cooks. Allow to cool as you make the crust.
Preheat oven to 350 F
As your rhubarb is cooking, crush and measure your graham cracker crumbs. To crush them, place about 8 whole graham crackers in a plastic baggie and roll with a rolling pin until crushed. I often use a small food processor too. Place the crumbs in a medium mixing bowl. Melt butter in the microwave, covered for 20 – 30 seconds. Combine butter and sugar in the bowl with a fork until all crumbs are moistened. Place crumbs into spring form pan and press down evenly to cover bottom and up sides of pan, about 1-inch. Line the outside of the bottom of the pan with aluminum foil, just in case of drips. Bake in preheated 350 F oven for ~ 8 minutes or lightly golden brown on edges. Remove from oven to cool slightly as you make filliing.
Last step is to prepare the cream cheese filling. Place softened cream cheese in the bottom of a larger food processor with the eggs, Pulse and blend until creamy. Melt white chocolate in a small bowl in the microwave or over a saucepan of boiling water. I use the microwave on medium or high heat for 15 second increments until melted, about 1 1⁄2 - 2 minutes. Stirring each 15 seconds. (Don’t over cook or chocolate will burn) If melting over boiling water, place a bowl large enough to fit on top of saucepan with ~ 2 inches of water. Place chips in bowl, big enough to nestle on the top, and stir while water is boiling until creamy texture is achieved. Pour into cream cheese mixture with sour cream, cornstarch and vanilla. Pulse and mix until well blended and creamy smooth.
You’re ready to assemble your cheesecake! Pour half of cream cheese mixture in the bottom of the cooked crust. Spoon 4 -5 tablespoons of rhubarb on top in a circle. Use a knife to gently swirl two together. Pour remaining cheese cake mixture on top. Dollop a few more tablespoons of rhubarb on top and swirl again. (Keep about 1/2 cup of stewed rhubarb for garnishing when serving.) Finished pan should look like the cake pictured above. Bake in 350 F oven for 60 – 70 minutes or until cheesecake is set and barely jiggles when shook gently. Turn off oven and allow cheesecake to stay in oven with the door open a crack for another 15 minutes. Remove cake from oven and allow to cool on a wire rack for 10 minutes. After cooling, run a sharp knife around the edges to loosen and prevent the cake from cracking. Refrigerate, uncovered for a few hours until serving. If storing overnight, loosely cover pan with a piece of foil after the cake has totally cooled.
Your cheesecake is ready! It will look so elegant topped with a spoonful of rhubarb and a dollop of whipped cream. So rich and creamy you won’t even know it’s light!! ENJOY!!