White Chocolate Rhubarb Swirled Cheesecake

“I'm always on the lookout for a new, different cheesecake, and this one from the Taste of Home magazine looks so pretty, I can't wait to try it. Please note this is cooked in a water bath to help decrease the cracking, but it is not necessary to the taste!”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Rhubarb Swirl:.
  3. In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture).
  4. Crust:.
  5. Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack.
  6. Cheesecake batter:.
  7. Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
  8. Beat in eggs, just until well combined.
  9. Fold in chocolate.
  10. Pour half of the batter over the crust.
  11. Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
  12. Repeat with remaining batter and rhubarb.
  13. Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
  14. Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
  15. Bake for 60-70 minutes, or until middle is almost set.
  16. Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
  17. Cool for about an hour more, then cover tightly and refrigerate overnight.

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