Crunchy Rhubarb Cheesecake


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By
Member since 2006
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Serves 8 - 10 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
1/4 cup margarine
1/4 cup sugar
1 tablespoon light corn syrup
2 cups cornflakes, lightly crushed
Filling:
1 cup cream cheese
2 eggs, separated
2/3 cup sour cream
1 envelope unflavored gelatin
1 can (20 oz.) rhubarb
1/4 cup sugar
Topping:
2 teaspoons unflavored gelatin
few drops red food coloring


Directions

Melt margarine, add sugar and syrup; stir in cornflakes. Press mixture over the bottom of a greased 8-in. springform pan and chill.


Beat cream cheese, egg yolks and sour cream together until smooth. Place gelatin and 4 tablespoons syrup from the rhubarb into a small heatproof bowl over a pan of hot water, and stir till dissolved. Stir into the cheese mixture. Stiffly whisk the egg whites and whisk in the sugar until stiff. Fold into the cheese mixture, spoon into the prepared pan and chill until firm.


Drain rhubarb. dissolve gelatin for topping in remaining syrup over a low heat, add a few drops of coloring and chill. Arrange rhubarb on top of cheesecake and when the topping is on the point of setting, spoon it over the rhubarb.


Chill for several hours, then remove cheesecake from the pan to a plate for serving.


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