2 pk Light cream cheese (16 oz)
1/2 c Sugar
1 T Flour
1 t Lemon rind (optional)
3/4 c Rhubarb sauce
1 Stick light margarine
1 pk reduced fat Cinnamon Grahams, Finely ground
To make crust: Put graham crackers in a food processor
and process until finely ground. Melt butter in microwave.
Combine ingredients in a 9-inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325 F for about 10 minutes. Cool.
To make rhubarb sauce: Chop 4 stalks rhubarb and put
into a medium sized saucepan. Add about 3 tablespoons
water and cook over low heat until very soft. Remove
rhubarb from heat and mash the rhubarb. Add about 1/4
cup granulated sugar, 3 tablespoons Triple Sec and
1 tablespoon flour; mix well. Put back on stove and stir
until thickened. Cool.
To make topping: Combine 3/4 cup rhubarb sauce,
1 cup light sour cream and sugar if you desire a
To make cheesecake: In a food processor combine
cream cheese, sugar, eggs, flour, lemon rind, and
rhubarb sauce; blend until smooth. Pour over crust and
bake about 50 minutes ( or until cake barely moves
when shaken) at 325 F. Turn oven off and leave cake
in oven another 10 minutes. Cool. When cheesecake is
cool top with the rhubarb/sour cream mixture and
refrigerate 2 hours. Serve with whip cream.
80 Points for whole cheesecake
cblessum on 6/8/2007