Dessert

Roo's Rhubarb Cheesecake is for Dessert.

Roo's Rhubarb Cheesecake takes 45 minutes to prepare.

Roo's Rhubarb Cheesecake takes 45 minutes to cook.

Roo's Rhubarb Cheesecake makes 8 servings.

The ingredients for Roo's Rhubarb Cheesecake are:

White all purpose flour, 1 cup
Granulated sugar 1/3 cup
Graham Cracker Crumbs, .5 cup
Butter, Unsalted, 8 tbsp, diced and chilled
Rhubarb, fresh finely chopped / minced, 3 cups
Granulate Sugar 1/2 cup
White, all-purpose flour 2 Tbls
Granulated Sugar, 1/2 cup
Cream Cheese, 16 oz 2 packages softened
Eggs, raw, 2 large
Sour Cream, 1 cup
Granulated sugar, 2 Tbls
Vanilla Extract, 1 tbsp

Here is how you make Roo's Rhubarb Cheesecake:

Preheat oven to 375. Make the crust: in a bowl, combine the 1 cup flour, graham cracker crumbs, 1/3 cup sugar and butter. Mix until crumbly, then press into a pre-greased 9 inch springform pan, putting crust up the sides a little. Wrap the base of the pan with foil, then place in middle of a cookie sheet. Bake for 10 minutes, set aside to partially cool.In a saucepan, cook rhubarb, 2 Tbls flour and 1/2 cup sugar over med-LOW heat. The purpose of this is to ensure the rhubarb fully cooks. You want to have the rhubarb just beginning to soften. Pour the rhubarb mixture over the crust and bake in oven for 15 minutes. Remove crust from oven, and reduce cooking temp to 350.In a large bowl, beat together cream cheese and 1/2 cup sugar until creamy. Beat in eggs, one at a time. Pour over rhubarb crust and bake for 30 minutes or until filling is set. In a small bowl, combine sour cream, 2 Tbls sugar and vanilla. Mix well and spread on top of cheesecake while cake is still hot.Cool cake for 2 hours at room temp--then chill in fridge for at least 6 hours before serving. The longer it chills, the better the texture and easier to slice.Serving Size:?makes 8 servings

The nutritional information for Roo's Rhubarb Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 611.2

• Total Fat: 38.5 g
• Cholesterol: 121.1 mg
• Sodium: 203.2 mg
• Total Carbs: 59.6 g
• Dietary Fiber: 1.6 g
• Protein: 9.3 g