Rhubarb Cheesecake

By carol gorman

Ingredients

• what you need2 cups graham crumbs1/3 cup butter, melted2 cupschopped rhubarb1 cup sugar, divided1/4 cup water1 Tbsp. corn starch3 pkg.(250 g each) Philadelphia Brick Cream Cheese, softened3  eggs2 Tbsp. apricot jam

Details

Servings 16
Preparation time 25mins
Cooking time 25mins
Adapted from phillycanada.com

Preparation

Step 1

Heat 
oven to 350ºF.
Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake 10 min. Set aside to cool.
Bring rhubarb, 1/4 cup sugar, water and corn starch to boil in medium saucepan on medium heat. Reduce heat to medium-low; cook and stir 5 to 7 min. or until thickened.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust. Top with rhubarb mixture and swirl with a knife.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Warm jam for 20 sec. in microwave on HIGH. Brush over cooled cheesecake.