Through our CSA we've gotten a lot of rhubarb. I've always been a fan of the classic crumble that almost everyone has a recipe for. But I didn't want that! I wanted something different. Something not the norm. Something like, oh I don't know, cheese cake....
My sister has a great recipe for cheesecake. Over the years it's been a classic staple at the hubby's birthday. Nothing says I love you and happy birthday like a peanut-butter chocolate cheesecake.
On the Whipped blog I visit there was a post about summer drinks, which reminded me of the Mexico vacation we went on this spring. It was filled with Mojiotos, Sol, and Sangria. I've always wanted to try making a batch of Sangria, so that's what I did this weekend along with the cheesecake.
The tartness of the rhubarb is a smooth match to the rich sweetness of the cheesecake filling. It was hard for me to eat just one slice.
And Sangria is my new favorite summer drink! So refreshing on the hot days we've been having, without leaving you feeling like you've had one too many beers in the sun. I would recommend it for any wine or non-wine drinker.
2-3 cups crushed graham crackers
3 tbsp melted butter
2 pkgs cream cheese, room temp
1/2 cup + 1 tsp sugar
1 cup rhubarb, chopped
1 clove, crushed
2 tbsp water
For crust: Mix crackers and butter together until sticky. Press into the bottom of a spring form or other tall pie dish. Bake at 400 for 8-10 minutes or until slightly browned. Remove and let cool slightly.
In a sauce pan heat rhubarb, clove, 1 tsp sugar, and water until rhubarb has broken down and is soft, about 8 minutes. Let cool.
In a mixer combine remaining 1/2 cup sugar and cream cheese till blended. Add eggs one at a time mixing slowly.
Pour over crust leaving about 1/4 cup back. Beat saved portion with the rhubarb. Spoon over other filling in dollops, using a knife to swirl into bottom filling. Bake at 350 for 30-40 minutes. Center should be slightly giggly and edges just browning. Let cool at room temp then place in the refrigerator till ready to serve.