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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Rhubarb Cheesecake
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Cakesandfrostings - Cheesecake -  Rhubarb Cheesecake Post by :abrahams Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2471

Click below to download : Cakesandfrostings - Cheesecake - Rhubarb Cheesecake (Format : PDF)

Cakesandfrostings - Cheesecake - Rhubarb Cheesecake

1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.

In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 2 tablespoons 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).

In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.

Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.

To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Makes 1 - 9x13 inch pan
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Crust: 3/4 cup all purpose flour 3/4 cup finely chopped pecans 4 tablespoons unsalted butter (1/2 stick) 3 tablespoons sugar 2 tablespoons golden brown sugar (packed) 1 1/2 teaspoons vanilla extract Filling: 2 packages Neufchetel or cream cheese, room temperature 1 1/4 cups sugar 2 tablespoons cornstarch 3 large eggs 2 cups pureed bananas (about 4 bananas) 1 cup sour cream (regular or low-fat) 1 1/2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 tablespoon ground cinnamon 1 pinch salt Topping: 1 cup regular or low-fat sour cream 1/4 cup sugar 1/4 teaspoon vanilla extract 1 (17-ounce) jar caramel sauce
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