Esta es una exhibición prevé de cómo se va ver la receta de 'Rhubarb Cheesecake Pie' imprimido.

Receta Rhubarb Cheesecake Pie
by Global Cookbook

Rhubarb Cheesecake Pie
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 9

Ingredientes

  • 1 c. Plus 3 Tbsp. sugar
  • 3 Tbsp. Cornstarch
  • 4 c. Rhubarb, (1-inch pcs)
  •     GRAHAM CRUST (RECIPE FOLLOWS):
  • 2 pkt (small) (3 ounce. each) cream cheese
  • 2 lrg Large eggs
  • 1/2 tsp Vanilla
  • 1 c. Lowfat sour cream

Direcciones

  1. In a 2- to 3-qt pan, mix 3/4 C. sugar and cornstarch; add in rhubarb and 1 Tbsp. water. Stir often over medium heat till mix comes to a full boil. Pour rhubarb mix into crust.
  2. With a mixer or possibly a food processor, smoothly blend cream cheese, Large eggs, vanilla, and 6 Tbsp. sugar; pour over rhubarb.
  3. Bake in 350 oven till filling appears set in center when pan is gently shaken, about 20 min. Mix lowfat sour cream with remaining 1 Tbsp. sugar; spread proportionately over filling. Bake till topping is set when gently shaken, about 5 min. Let cold, then cover and refrigerateat least 2 hrs or possibly till next day. Cut into wedges.
  4. Serves 9 to 12. - Shirley Von Glendora, Calif.
  5. Graham crust. In a blender or possibly food processor, whirl 18 graham cracker squares, broken into pcs, to make fine crumbs (you should have about 1 c.). Pour crumbs into a 9-inch pie pan. Fold in 3 Tbsp. melted butter or possibly margarine. Press mix firmly over bottom and up sides of pan. Bake in a 350 oven till darker brown at rim, 8 to 10 min.