Ingredients
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2 pk Light cream cheese (16 oz) 1/2 c Sugar 2 lg Eggs 1 T Flour 1 t Lemon rind (optional) 3/4 c Rhubarb sauce GRAHAM CRACKER CRUST: 1 Stick butter 1 pk Keebler Cinnamon Grahams, Finely ground
Procedure
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To make crust: Put graham crackers in a food processor and process
until finely ground. Melt butter in microwave. Combine ingredients in a
9-inch springform pan. Press the crumbs evenly over the bottom. Bake the
crust at 325 F for about 10 minutes. Cool. To make rhubarb sauce: Chop
4 stalks rhubarb and put into a medium sized saucepan. Add about 3
tablespoons water and cook over low heat until very soft. Remove rhubarb
from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3
tablespoons Triple Sec and 1 tablespoon flour; mix well. Put back on
stove and stir until thickened. Cool.
To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour
cream and sugar if you desire a sweeter topping.
To make cheesecake: In a food processor combine cream cheese, sugar,
eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over
crust and bake about 50 minutes ( or until cake barely moves when shaken)
at 325 F. Turn oven off and leave cake in oven another 10 minutes. Cool.
When cheesecake is cool top with the rhubarb/sour cream mixture and
refrigerate 2 hours. Serve with whip cream.
