Cheesecake Pie with Rhubarb Sauce
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||22 g|
|sat. fat||12 g|
- Portion size: 8 to 10
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.
- 1-3/4 cups 1-3/4cupscrushed oatmeal cookieoatmeal cookies
- 3 tbsp 3tbspunsalted butter, melted Filling:
- 1-1/2 pkg (8 oz/250 g each) 1-1/2pkg (8 oz/250 g each)cream cheese, softened
- 1/3 cup 1/3cupgranulated sugar
- 1/3 cup 1/3cupsour cream
- 1 1eggeggs
- 1 1egg yolkegg yolks
- 1 tsp 1tspgrated orange rind Sauce:
- 4 cups 4cupschopped fresh rhubarb
- 1 cup 1cupgranulated sugar
- 2 tbsp 2tbspcornstarch
- 2 tbsp 2tbsporange juice
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