Ingredients for White Chocolate Rhubarb Swirled Cheesecake
- 16 ounces rhubarb (chopped)
- 1/3 cup granulated sugar
- Orange Juice
- Graham Cracker Crumbs
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- a pinch of salt
- 4 large eggs
- White Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Rhubarb Swirled Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Chocolate Rhubarb Swirled Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the Rhubarb Swirl:**
- In a large saucepan, combine 16 ounces rhubarb (chopped), 1/3 cup granulated sugar, and 2 tablespoons orange juice. Bring to a boil.
- Reduce heat and simmer, stirring frequently, until thickened and rhubarb is tender (about 10-15 minutes).
- Remove from heat and set aside to cool slightly.
- **Make the Crust:**
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 7-9 minutes, or until lightly golden brown. Cool completely on a wire rack.
- **Make the Cheesecake Batter:**
- In a large bowl, beat together 3 (8 ounce) packages cream cheese, softened, 1 cup sour cream, 1/4 cup cornstarch, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing until just combined. Do not overmix.
- Gently fold in 12 ounces white chocolate chips (melted and slightly cooled).
- Pour half of the batter into the prepared crust.
- Spoon half of the cooled rhubarb mixture over the batter. Gently swirl with a knife or toothpick.
- Repeat layers with remaining batter and rhubarb.
- Wrap the springform pan tightly in two layers of heavy-duty aluminum foil.
- Place the wrapped pan in a larger roasting pan.
- Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the cheesecake is almost set in the center. The edges should be set, but the center may still have a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove from the water bath and let cool completely at room temperature.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
126g
Fat
110g
Carbs
12g
