Ingredients
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, meltedDescription
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.
Liquor Control Board Of Ontario
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