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Rhubarb Cheesecake4 Cream cheese -- 8 oz pkg 1 cup Sugar 4 Eggs -- lg 2 tablespoon Flour 1 teaspoon Lemon rind -- grated 1 1/2 cup Rhubarb sauce -- thickened* See Sauces Heat oven to 325'F. Lightly grease a 9" spring form pan. In a large bowl; with Electric mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan. Place cake on serving plate and top with remaining rhubarb sauce. |
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