Recipe: Rhubarb Swirl Cheesecake

RHUBARB SWIRL CHEESECAKE

FOR THE RHUBARB SAUCE:
2 1/2 cups thinly sliced fresh OR frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided use
2 tablespoons orange juice
FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 tablespoon cornstarch
2 teaspoons vanilla
1/2 teaspoon salt
3 eggs, lightly beaten
8 (1-ounce) squares white baking chocolate, melted

TO MAKE THE RHUBARB SAUCE:
In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.

TO MAKE THE CRUST:
In a bowl, combine cracker crumbs and butter. Press onto bottom of a greased 9-inch springform pan. Place on a baking sheet.

Bake crust in a preheated 350 degree F oven 7 to 9 minutes or until lightly browned. Cool on a wire rack.

TO PREPARE THE FILLING:
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining 1/2 cup sugar until smooth. Add eggs; beat just until combined. Fold in white chocolate. Pour 1/2 of filling into crust. Top with 1/2 of rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layer with a knife to gently swirl rhubarb.

TO BAKE:
Place pan on a double thickness of heavy-duty foil (about 16 inches square). Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 350 degrees F 60 to 70 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight.

TO SERVE:
Remove sides of pan to serve. Refrigerate leftovers.

Makes 12 to 14 servings
Source: Taste of Home magazine, April/May 2006