Cheesecake Pie with Rhubarb Sauce
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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.
Servings: 8 to 10
Ingredients:
Cheesecake Pie with Rhubarb Sauce
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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1-3/4 cups (425 mL) crushed oatmeal cookies
3 tbsp (45 mL) unsalted butter, melted
Filling:
1-1/2 pkgs (8 oz/250 g each) cream cheese, softened
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) sour cream
1 egg
1 egg yolk
1 tsp (5 mL) grated orange rind
Sauce:
4 cups (1 L) chopped fresh rhubarb
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) 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.)
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.)
Tags:
Pastry-Sweet Pies and Tarts; Cheese/Other Dairy; Sugar/Sweets; Eggs; Fruits; Bake; Boil/Simmer; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: June 2009
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