*  Exported from  MasterCook  *
 
                             Rhubarb Cheesecake
 
 Recipe By     : BHG/Make Ahead Cookbook/Bob b1744
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Cream Cheese
                 Desserts                         Rhubarb
                 Strawberries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -CRUST-
    1 1/2  cups          zwieback crumbs
      1/3  cup           sugar
      3/4  teaspoon      ground cinnamon
    6      tablespoons   butter or margarine
                         -FILLING-
    3                    eggs -- well beaten
   16      ounces        cream cheese -- softened
    1 1/3  cups          sugar
    2      teaspoons     vanilla
      1/2  teaspoon      ground nutmeg
      1/4  teaspoon      salt
    3      cups          sour cream
                         -TOPPING-
    1      cup           fresh rhubarb -- in 1 pieces, 1/4 lb
    1      tablespoon    cornstarch
    1      dash          salt
    7      to 8 drops    red food coloring
    2      cups          fresh strawberries -- halved
 
 Advanced Preparation: Crumb Crust: Combine zwieback crumbs, sugar, cinnamon
 and butter or margarine. Mix until crumbly. Press crumbs on bottom and about
 1 1/2 up the sides of a buttered 9 springform pan. Chill crumb crust
 thoroughly. 
 In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg and the
 1/4 tsp. salt. Beat until smooth. Blend in the sour cream. Pour into Crumb
 Crust. Bake at 375 F. just until set, 40-45 minutes. (Filling will be soft).
 Cool.
 In a saucepan combine the rhubarb, remaining 1/3 cup sugar and 1/2 cup water.
 Bring ot a boil. Reduce heat. Simmer, uncovered until almost tender, about 1
 minute, being careful not to break up rhubarb. Remobe from heat. Drain,
 reserving syrup. Add water to syrup to equal 3/4 cup. Mix cornstarch, dash
 salt and 2 T. cold water. Add to syrup mixture. cook and stir until thick and
 bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring.
 Cool to room temperature. Arrange strawberries and rhubarb on cooled
 cheesecake. Spoon glaze over the top. Cover and chill. Makes 12 servings. 
 
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