Crunchy Rhubarb Cheesecake
Posted by: Elaine Thu, 22 Jul 2004, at 8:57 a.m.


CRUST
1/4 cup margarine
1/4 cup sugar
1 T light corn syrup
2 cups cornflakes/ lightly crushed

FILLING
1 cup cream cheese
2 eggs/ separated
2/3 cup sour cream
1 envelope unflavored gelatin
1 can (1 1/4lb) rhubarb
1/4 cup sugar

TOPPING
2 tsp unflavored gelatin
few drops red food coloring

Melt margarine, add sugar & syrup, & stir in cornflakes. Press mixture over the bottom of a greased 8" springform pan & chill.

Beat tog cream cheese, egg yolks & sour cream till smooth. place gelatin & 4 T syrup from the rhubarb into a small heatproof bowl over a pan of hot water, and stir till dissolved. Stir into the cheese mixture. Stiffly whisk the egg whites & whisk in the sugar till stiff. Fold into the cheese mixture, spoon into the prepared pan and chill till firm.

Drain rhubarb. dissolve gelatin for topping in remaining syrup over a low heat, add a few drops of coloring & chill. Arrange rhubarb on top of cheesecake & when the topping is on the point of setting, spoon it over the rhubarb.

Chill for several hours, then remove cheesecake from the pan to a plate for serving.

Serves 8-10

from: Cheesecakes & Flans by R. Newman