This is my MIL's company dessert, originally from Midwest Living magazine, April 2007.
Prep time: 45 minutes
Cook time (sauce): 5 min
Bake: 1.5 hrs
Cool: 45 minutes
Chill: 4 hours
2.5 cups thinly sliced fresh or frozen rhubarb, thawed
1/3 cup sugar
2 tablespoons orange juice
8 oz. white baking chocolate with cocoa butter
2 cups graham cracker crumbs
1/3 cup butter, melted
3-8 oz. packages cream cheese, softened
1-16 oz. carton dairy sour cream
1/2 cup sugar
1 tablespoon corn starch
2 teaspoons vanilla
1/2 teaspoon salt
whipped cream (optional)
curls of white baking chocolate w/cocoa butter (optional)
fresh mint leaves (optional)
1. For rhubarb sauce: In a medium saucepan combine rhubarb, 1/3 cup sugar, and orange juice. Bring just to boiling; reduce heat. Cook, uncoveredm about 5 minutes, or until rhubarb is tender, stirring occasionally; set aside.
2. In a heavy small saucepan, melt white baking chocolate over very low heat, stirring occasionally. Set aside to cool.
3. For crust: In a medium bowl, combine graham cracker crumbs and butter. Press crumb mixture onto the bottom and about 1-1/2 inches up the sides of a 10-inch springform pan. Wrap outside of springform pan securely with heavy aluminum foil.
4. For filling: In a very large mixing bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla, and salt with an electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until combined after each addition. Gradually beat in the melted white chocolate until combined.
5. Pour half of the filling into crust-lined pan. Spoon 1 cup of the rhubarb sauce over the filling, spreading evenly. Top with remaining filling. Spoon remaining rhubarb sauce over filling. Using the back of a spoon, gently swirl the rhubarb mixture into the filling.
6. Place springform pan into a large roasting pan. Make sure there is at least 1 inch between springform pan and sides of roasting pan. Place roasting pan on oven rack. Carefully pour enough boiling water into roasting pan to come halfway up sides of the springform pan.
7. Bake in a 350 degree oven for 1.5-2 hours, or until the edge of the cheesecake is firm and center appears nearly set when lightly shaken. Check water level every 30 minutes, adding more water if needed. Carefully remove cheesecake pan from the water bath and transfer the cheesecake in the pan to a wire rack. Cool the cheesecake for 15 minutes. Remove the foil from the outside of the pan. Loosen cheesecake from sides of pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover the cheesecake with plastic wrap and chill at least 4 hours in the refrigerator before slicing and serving.
8. If you like, just before serving, pipe rosettes of whipped cream on the top of the cheesecake and garnish with white baking chocolate curls and mint. Cut into wedges.
Makes 12-14 servings. Can be made and stored in the fridge for up to 2 days ahead.
Nutritional info: 586 calories, 42 grams fat, 493 mg sodium, 42 g carbs, 1g fiber, 10g protein