Elegant Rhubarb Cheesecake

Elegant Rhubarb Cheesecake

1

"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping."

Ingredients

1 h 5 m {{adjustedServings}} servings 308 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup SPLENDA(R) Granulated Sweetener and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup SPLENDA(R) Granulated Sweetener and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup SPLENDA(R) Granulated Sweetener until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons SPLENDA(R) Granulated Sweetener and 1 teaspoon vanilla. Mix well and spread on top of cake.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 slice (1/12 of cheesecake)
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So good and I don't even like rhubarb!! I used 4 cups of frozen rhubarb so I had to add 3 tablespoons of corn starch because I knew I would have lots of juice. I lined the pan with parchment p...