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Recipe Detail Page
White Chocolate Cheesecake with Rhubarb Swirl
Spring 2002
The tart taste of springtime rhubarb contrasts beautifully with the rich white chocolate base. Like most cheesecakes, it tastes best when served at room temperature. Remove it from the refrigerator about 1 hour before serving.
Serves 10 to 12
Rhubarb Swirl
2 1/2 cups (625 mL) thinly sliced rhubarb, about 2 to 3 stalks
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) orange juice
Crust
1/4 cup (50 mL) butter, melted
1 1/4 cups (300 mL) graham wafer or ginger cookie crumbs (about 15 cookies)
White Chocolate Filling
Three 8 oz (250 g) pkgs block cream cheese, at room temperature
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) cornstarch
3 eggs
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) salt
2 cups (500 mL) sour cream
8 oz (250 g) white chocolate, melted
1. In a small saucepan, stir rhubarb with sugar and orange juice. Cover and set over medium heat. Stir occasionally until rhubarb is very soft, about 10 minutes. Uncover and stir frequently, mashing with the back of spoon, until rhubarb forms a thick purée, about 5 more minutes.
2. Preheat oven to 350°F (180°C).
3. Lightly butter bottom and sides of a 9 1/2-inch (24-cm) springform pan. In a small bowl, stir crumbs with butter until mixed. Press onto bottom of pan. Bake in centre of preheated oven until set, about 8 to 10 minutes. Cool completely. Leave oven on.
4. Meanwhile, using electric mixer, beat cream cheese until smooth and creamy. Add sugar and cornstarch, beating until well combined. Add eggs one at a time, beating after each addition and scraping down sides as needed until incorporated. Beat in vanilla and salt. Stir in sour cream and white chocolate just until mixed.
5. Wrap the underside and halfway up the sides of the springform pan with a double layer of heavy-duty foil. Pour half the cream cheese mixture into pan. Drop half the rhubarb purée by spoonfuls over cream cheese. Using the tip of a sharp knife, swirl rhubarb into cream cheese. Fill with remaining cream cheese mixture and rhubarb purée, swirling remaining rhubarb with the tip of a knife.
6. Set pan in a larger ovenproof dish. Fill larger dish with enough hot water to come about 1-inch (2.5-cm) up the sides of pan. Do not fill water higher than the foil. Bake in centre of preheated oven 45 minutes. Leaving door closed, turn off oven and leave cheesecake in oven 1 hour. Remove pan from water and discard foil. Run a knife around outside edge of cheesecake. Cool in pan on a rack at room temperature 1 hour. Refrigerate overnight. Cheesecake will keep well refrigerated for several days or can be frozen.
Serves 10 to 12
