Creamy Rhubarb Cheesecake

Creamy Rhubarb Cheesecake

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This pie combines the velvety richness of cheesecake like blithe rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe taking into account bearing in mind your intimates and friends also.

The ingredient of Creamy Rhubarb Cheesecake

  1. 1 (9 inch) unbaked pie shell
  2. 3 cups chopped well-ventilated light rhubarb
  3. u00bd cup white sugar
  4. 3 tablespoons all-purpose flour
  5. 1 (8 ounce) package cream cheese, softened
  6. u00bd cup white sugar
  7. 2 eggs
  8. 1 (8 ounce) container critical cream
  9. 2 tablespoons white sugar
  10. 1 teaspoon vanilla extract

The instruction how to make Creamy Rhubarb Cheesecake

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, toss the rhubarb later than 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and agree to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix up together the cream cheese and 1/2 cup of sugar until smooth. move around in the eggs one at a time until each is blended. Pour this blend greater than the rhubarb in the crust.
  4. Bake for 30 minutes in the preheated oven, or until set. separate from the oven, and set aside. In a small bowl, disturb together the cutting cream, 2 tablespoons of sugar, and vanilla. take forward more than the pinnacle of the pie while it is hot. Cool to room temperature, subsequently next refrigerate until chilled early serving.

Nutritions of Creamy Rhubarb Cheesecake

calories: 420.8 calories
carbohydrateContent: 44.8 g
cholesterolContent: 89.8 mg
fatContent: 24.5 g
fiberContent: 1.7 g
proteinContent: 6.7 g
saturatedFatContent: 12.1 g
servingSize:
sodiumContent: 234.3 mg
sugarContent: 28.9 g
transFatContent:
unsaturatedFatContent:

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