More Great Recipes: No Bake/Cook

Crunchy Rhubarb Cheesecake


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By kc10
Member since 2006

Serves 8 - 10 | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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