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The last Rhubarb recipe of the season!6/21/2017 I really like cheese cake but it’s a heavy dessert.One is too much for just the two of us, so I only make it when we are having company. I have had a problem with the top of the cheese cake cracking. Putting a pan of water in the oven during the baking helps and of course when you put a topping on the cheese cake it covers up the crack, so no one is the wiser!
So many of my flowers are blooming now. I love to sit out in my lawn chair admiring my flowers and watching the birds at the feeders. Life doesn’t get much better than this! Rhubarb cheese cake Crust: 1 cup all purpose flour 1/4 cup sugar 1/2 cup butter. Combine ingredients until crumbly and pat into the bottom and a little ways up the sides of a greased 9 inch spring form pan. Mix 3 cups fresh chopped rhubarb mixed with 1/2 cup sugar and 1 Tablespoon flour, pour over crust and bake at 375 degrees for 35 minutes, remove from oven and set aside. Cream cheese layer: 2 ( 8 oz.) packages cream cheese, softened 2 eggs 1/2 cup sugar 1 tsp. vanilla extract In a large bowl , beat together cream cheese and sugar until creamy, beat in eggs one at a time, pour over hot rhubarb in the pan. Turn down oven temperature to 350 degrees and bake cheese cake for 30 minutes or until filling is set. Topping: 1 cup sour cream 2 Tablespoons sugar 1 tsp. vanilla extract Mix together topping ingredients well and spread on top of cake while cake is still hot. Cool cake for 2 hours at room temperature then refrigerate for 6 hours or overnight. Have a great week!
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