cheesecake pie with rhubarb sauce
categories:  Cake | Cheesecake | Desserts   

Prepared: 2009-05-15

ingredients:

• Crust:
• 1 3/4 cups crushed oatmeal cookies
• 3 tbsp unsalted butter, melted
• filling:
• 1 1/2 pkgs (8oz/250g each) cream cheese, softened
• 1/3 cup sour cream
• 1 egg
• 1 egg yolk
• 1 tsp grated orange rind
• sauce:
• 4 cups chopped fresh rhubarb
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp orange juice

Preparation:

• Crust:
• in bowl, stir cookies with butter; press onto bottom and up side of 9-inch pie plate.
• bake in 350F 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 youlk and orange rind.
• spread in pie shell.
• bake in 350F 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.

makes 10 servings @ 391 calories per serving