A little bit of sweet and a little bit of tangy flavors join to make this delightfully sinful dessert. This makes for a much lighter cheesecake than you may be used to. This is not the first time I have made a rhubarb cheesecake using the lighter cream cheese. But it is the first time I have made it with the addition of my homemade rhubarb sauce.
2 (8 oz.) Pkgs lowfat cream cheese 1/2 cup Sugar 2 large Eggs 1 Tb Flour 1 tsp Lemon Extract 3/4 cup Rhubarb Sauce
1 stick Butter 1/2 cup Sugar 1 pkg Graham Cracker Crust
Oven Temp ~ 325° Baking Time ~ Pan Type ~ 9 inch
Preheat your oven.
To make crust:
Melt butter in microwave. Combine graham crackers, sugar and butter into a
9-inch springform pan. Mix well and press the crumbs evenly over the
bottom. Bake the crust for about 10 minutes. Then cool.
To make rhubarb sauce:
Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook
over low heat until very soft. Remove rhubarb from heat and mash the
rhubarb. Add the sugar, cornstarch and flour; mix well. Put back on stove
and stir until thickened (about 7 minutes). Cool.
To make cheesecake topping:
Combine rhubarb sauce and cool whip, stirring until completely mixed.
To make Rhubarb Cheesecake:
In a food processor combine cream cheese, sugar, eggs, flour,
lemon extract and rhubarb sauce, blend
until smooth. Pour over cooled crust and bake Rhubarb Cheesecake about 50 minutes (or until
cake barely moves when shaken). Turn oven off and leave cheesecake in oven another
10 minutes. Cool. When Rhubarb Cheesecake is cooled, top with the rhubarb cool whip
mixture and refrigerate 2 hours.
Serving Size 123 g Calories 390
Calories from Fat 208 Total Fat 23.2g 36%
Saturated Fat 12.9g 65% Cholesterol 78mg 26% Sodium 324mg 13% Total Carbohydrates 40.3g 13%
Dietary Fiber 0.7g 3% Sugars 31.6g Protein 5.0g
Vitamin A 9% Vitamin C 2% Calcium 5% Iron 4%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get cool
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!