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Cheesecake Pie with Rhubarb Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Cheesecake Pie with Rhubarb Sauce

Cheesecake Pie with Rhubarb Sauce
Photography by Yvonne Duivenvoorden

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 391
pro 6 g
total fat 22 g
sat. fat 12 g
carb 45 g
fibre 1 g
chol 92 mg
sodium 194 mg
potassium 224 mg
% RDI: -
calcium 8
iron 9
vit A 20
vit C 8
folate 10

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With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.

Ingredients

  • 1-3/4 cups crushed oatmeal cookies
  • 3 tbsp unsalted butter, melted
  • Filling:
  • 1-1/2 pkg (8 oz/250 g each) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/3 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1 tsp grated orange rind
  • Sauce:
  • 4 cups chopped fresh rhubarb
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp orange juice

Preparation

In bowl, stir cookies with butter; press onto bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm to the touch, 10 to 12 minutes. Let cool.

Filling: Meanwhile, in large bowl, beat cream cheese with sugar until fluffy; beat in sour cream, egg, egg yolk and orange rind. Spread in pie shell.

Bake in 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 4 hours.

Sauce: In saucepan, stir rhubarb with sugar over medium heat until boiling and sugar melts, about 3 minutes. Whisk cornstarch with orange juice; whisk into rhubarb mixture and boil until thickened and opaque, about 1 minute. Let cool. Serve with cheesecake. (Make-ahead: Cover and refrigerate pie and topping separately for up to 24 hours.)

Source : Canadian Living Magazine: June 2009

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