Elegant Rhubarb Cheesecake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup all-purpose flour
• 1/4 cup SPLENDA® No Calorie Granulated Sweetener
• 1/2 cup butter
• 3 cups chopped rhubarb
• 1/2 cup SPLENDA® No Calorie Granulated Sweetener
• 1 tablespoon all-purpose flour
• 2 (8 ounce) packages cream cheese
• 1/2 cup SPLENDA® No Calorie Granulated Sweetener
• 2 eggs
• 1 cup sour cream
• 2 tablespoons SPLENDA® No Calorie Granulated Sweetener
• 1 teaspoon vanilla extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Mix the flour, 1/4 cup sweetener and butter until crumbly, press into the bottom of a 9-inch springform pan, and bake 8 minutes.

2. In a saucepan over medium heat, cook the chopped rhubarb, 1/2 cup sweetener and 1 tablespoon flour for 8 minutes, stirring, until soft and thickened. Let cool slightly.

3. Beat the cream cheese with 1/2 cup sweetener until smooth. Beat in the eggs one at a time, then the vanilla extract.

4. Spread the rhubarb mixture over the crust. Pour the cream cheese mixture over it and bake 35 minutes, until the edges are set and the center reaches 160°F (71°C).

5. Stir the sour cream with 2 tablespoons sweetener, spread it over the top, and bake 8 minutes more at 350°F (175°C).

6. Cool the cheesecake at room temperature for 1 hour, then refrigerate at least 4 hours before removing the pan and slicing.