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Receta Rhubarb Crisp Cheesecake
by Global Cookbook

Rhubarb Crisp Cheesecake
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Ingredientes

  • 1 1/2 c. Vanilla wafer crumbs
  • 1/3 c. Butter, melted
  • 1/2 tsp Cinnamon
  • 500 gm Cream cheese
  • 1/2 c. Granulated sugar
  • 2 x Large eggs
  • 1/4 c. Whipping cream
  • 1 Tbsp. Orange rind, grated
  • 1 tsp Vanilla
  • 2 Tbsp. All-purpose flour
  • 4 c. Rhubarb, minced
  • 1/3 c. Brown sugar, packed
  • 1/3 c. Granulated sugar
  • 1 tsp Cinnamon
  • 1/2 c. All-purpose flour
  • 1/3 c. Brown sugar, packed
  • 1 tsp Cinnamon
  • 1/4 c. Butter
  • 1 Tbsp. Powdered sugar

Direcciones

  1. Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into foil-lined 9 inch square pan.
  2. Filling: Beat cream cheese till smooth; beat in sugar, Large eggs, cream, orange rind and vanilla till smooth. Sprinkle with flour; beat in well. Pour over crust. Bake in 350i F oven for 30 to 35 min or possibly till top of cake is just set. Let cold for at least 10 min.
  3. Rhubarb Topping: Meanwhile, in large saucepan or possibly Dutch oven, combine rhubarb with brown and granulated sugars and cinnamon. cook over medium-high heat for 15 to 25 min or possibly till rhubarb is thick and saucy.
  4. Spread over cooled cheesecake.
  5. Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter till crumbly. Sprinkle over rhubarb. Broil, watching closely, just till golden. Let cold. Dust with icing sugar. Refrigeratethoroughly, about 6 hrs.
  6. NOTES : This dessert can be made ahead and frzn for up to 2 weeks. If you cannot find fresh rhubarb, use frzn.