Rhubarb Cheesecake
Recipe type: Cakes
Serves: 12
  • 4 packages cream cheese; 8 ounces packages
  • 1 Cup sugar
  • 4 large eggs
  • 2 Tablespoons flour
  • 1 teaspoon lemon rind; grated
  • 1 1/2 Cups rhubarb sauce; thickened*
  • * Rhubarb Sauce
  1. Heat oven to 325 degrees F. Lightly grease a 9 inch springform pan. In a large bowl with electric mixer, beat the softened cream cheese and sugar until fluffy.
  2. 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.
  3. Refrigerate cake until ready to serve, 4 hours to over-night. Loosen edges and remove sides of pan.
  4. Place cake on serving plate and top with remaining rhubarb sauce.
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