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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: June 2009
- 1 3/4 cup crushed oatmeal cookie
- 3 tablespoons unsalted butter melted
- 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 teaspoon grated orange rind
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
MethodIn 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.)
Nutritional facts Per each of 10 servings: about
- Sodium 194 mg
- Protein 6 g
- Calories 391.0
- Total fat 22 g
- Potassium 224 mg
- Cholesterol 92 mg
- Saturated fat 12 g
- Total carbohydrate 45 g
- Iron 9.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 8.0