Summer gets sweeter with this Midwestern-inspired dessert. Creamy vanilla and white chocolate cheesecake sits atop a delicious chocolate cookie crust, filled with a sweetened rhubarb sauce. Decorate with fresh red strawberries for an almost-too-pretty-to-eat presentation. Recipe and photo courtesy of Amanda Rettke of I Am Baker.
Summer gets sweeter with this Midwestern-inspired dessert. Creamy vanilla and white chocolate cheesecake sits atop a delicious chocolate cookie crust, filled with a sweetened rhubarb sauce. Decorate with fresh red strawberries for an almost-too-pretty-to-eat presentation. Recipe and photo courtesy of Amanda Rettke of I Am Baker.
Ingredients 12 Servings
- Rhubarb Sauce
- 2 1/2 cups thinly sliced fresh rhubarb
- 1/3 cup sugar
- 2 tablespoons orange juice
- Crust
- 2 cups finely crushed oreo cookies, (about 18 cookies)
- 1/3 cup butter, melted
- Filling
- 9 ounces white baking chocolate
- 3 packages (8 ounces each) cream cheese, softened
- 1 container (7 ounces) sour cream, at room temperature
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/2 teaspoon salt
- 3 extra large eggs, at room temperature
- Topping
- 1 pint strawberries, tops removed
-
1/4
cup
strawberry jelly
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Substitutions available
- strawberry jam
- 2 tablespoons water
- Prepared whipped cream
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Rhubarb Sauce, mix rhubarb, sugar and orange juice in a medium saucepan. Bring just to boil and reduce heat. Cook about 5 minutes or until rhubarb is tender, stirring occasionally. Set aside to cool.
- 2 For the Crust, mix cookie crumbs and butter in a medium bowl. Press mixture evenly into bottom of 10-inch springform pan sprayed with no stick cooking spray. Set aside.
- 3 For the Filling, melt chocolate according to package directions and set aside. Beat cream cheese, sour cream, sugar, cornstarch, vanilla and salt on medium-high until well blended (about 5 minutes). Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gradually beat in chocolate. Add cooled Rhubarb Sauce to the filling mixture, stirring gently to incorporate. Pour Filling mixture over cookie crust.
- 4 Bake 1 1/2 to 2 hours or until edge of cheesecake is firm and center is almost set. Remove from oven and run a small knife around edge of pan to loosen sides. Allow to cool 30 minutes. Refrigerate 4 hours or overnight.
- 5 When cheesecake is completely cooled, place strawberries on top cut side down. Mix strawberry jelly and water in a small bowl. Brush over strawberries. Pipe whipped cream border around the cheesecake before serving.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
