EASY RHUBARB CHEESECAKE
Recipe By :Sunset Recipe Annual 2001 Edition
Serving Size : 6
3/4 cup graham cracker crumbs
2 tablespoons butter -- melted
2 cups rhubarb -- chopped (about 9 ounces)
1/2 cup sugar
Water
1 1/4-ounce envelope unflavored gelatin
1 8-ounce package cream cheese -- at room temperature, cut into chunks
1/2 cup thinly sliced strawberries
Pour graham cracker crumbs into an 8-inch springform pan. Drizzle butter over crumbs and mix with your fingers until evenly moistened. Press mixture evenly over bottom of pan.
Bake in preheated 350-degree oven until golden brown, 10 to 15 minutes. Let cool about 10 minutes.
In a 1 1/2- to 2-quart pan, bring rhubarb, sugar and 1/2 cup water to a boil over high heat; reduce heat and simmer until rhubarb is tender when pierced, about 6 minutes.
Meanwhile, pour 1/4 cup cold water into a blender. Sprinkle gelatin over water and let stand 2 minutes.
Pour hot rhubarb mixture into blender. Whirl until rhubarb is smoothly pureed and gelatin is completely dissolved; add cream cheese and whirl until smooth.
Pour mixture into crust, and chill until firm, about 2 hours. Remove pan rim. Arrange strawberry slices decoratively on cheesecake. Cut into wedges.
Recipe By :Sunset Recipe Annual 2001 Edition
Serving Size : 6
3/4 cup graham cracker crumbs
2 tablespoons butter -- melted
2 cups rhubarb -- chopped (about 9 ounces)
1/2 cup sugar
Water
1 1/4-ounce envelope unflavored gelatin
1 8-ounce package cream cheese -- at room temperature, cut into chunks
1/2 cup thinly sliced strawberries
Pour graham cracker crumbs into an 8-inch springform pan. Drizzle butter over crumbs and mix with your fingers until evenly moistened. Press mixture evenly over bottom of pan.
Bake in preheated 350-degree oven until golden brown, 10 to 15 minutes. Let cool about 10 minutes.
In a 1 1/2- to 2-quart pan, bring rhubarb, sugar and 1/2 cup water to a boil over high heat; reduce heat and simmer until rhubarb is tender when pierced, about 6 minutes.
Meanwhile, pour 1/4 cup cold water into a blender. Sprinkle gelatin over water and let stand 2 minutes.
Pour hot rhubarb mixture into blender. Whirl until rhubarb is smoothly pureed and gelatin is completely dissolved; add cream cheese and whirl until smooth.
Pour mixture into crust, and chill until firm, about 2 hours. Remove pan rim. Arrange strawberry slices decoratively on cheesecake. Cut into wedges.