Sick of rhubarb yet? Me neither. I love cheesecake and I really love this one. The combination of the sweet white chocolate and the tart rhubarb is just delish. Make sure you give yourself enough time to make this one as it cooks for one hour and then sits in the oven for another hour. It's also best to let it set for 24 hours in the fridge...if you can wait that long.
Rhubarb and white chocolate swirl cheesecake
2 cups chopped rhubarb
½ cup orange juice
2 tbsp orange zest
¼ cup white sugar
2 tbsp sugar¼ cup melted butter
16 oz softened cream cheese
½ cup sugar
1 tsp vanilla
2/3 cup sour cream
6 oz white chocolate, chopped
Preheat oven to 300 degrees F. Grease an 8 inch spring form pan.
In a small pan combine the rhubarb, sugar, orange juice and orange zest. Cook over medium heat for approximately 10 minutes until the rhubarb is soft and jammy.
Mix graham crumbs, sugar and melted butter and press into the bottom of the spring form pan.
Melt the white chocolate in a bain marie or in the microwave (be careful when using the microwave as the chocolate will burn quickly)
Beat cream cheese until smooth. Gradually add the sugar. Add eggs one at a time on low speed. Add the white chocolate, vanilla and sour cream and beat until smooth.
Pour half the mixture into the pan, dot with half the rhubarb and swirl with a knife being careful not to touch the crust. Repeat with the remaining cheesecake and rhubarb.
Bake for 1 hour. Turn off oven and leave cake for 1 more hour. Chill for at least 24 hours before removing from the pan.
To decorate, you can drizzle the cheesecake with white chocolate or double the rhubarb recipe and use half as a topping, or just leave it plain.
To help when cutting the cake, dip the knife in hot water after each cut.