Prep 20minute(s)
Ready In 55minute(s)
Serves 10
Ingredients
- rind and juice 1 orange
- 1 1/3 cupscaster sugar
- 1 1/4 cups (185g) sweet biscuit crumbs
- 1 cup firmly packed brown sugar
- 1 cup sour cream
- 1 medium bunch rhubarb, cut into 4cm pieces
- 1 teaspoon cinnamon
- 3 eggs, lightly beaten
- 3 x 250gblock PHILADELPHIA Cream Cheese, softened
- 90gbutter, melted
Instructions
- Line the base and sides of a 24cm springform pan with baking paper. Wrap the outside of the pan with 2 layers of foil and secure with string. Combine the biscuit crumbs, cinnamon and butter in a small bowl. Press the crumb mixture into base of the lined prepared pan, chill.
- Filling : Beat the PHILADELPHIA and sugar with an electric mixer until just combined. Add the sour cream and beat until smooth. Gradually add the eggs and beat until just combined.
- Pour the filling over the base and place the springform pan in a large baking dish. Fill the dish with enough boiling water to come halfway up the sides of the pan. Bake at 160ºC for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning. Bake a further 15 minutes or until cheesecake is just set. Cool in the oven for 1 hour with the door ajar. Refrigerate overnight.
- Place the rhubarb, sugar, orange rind and juice into a baking dish. Cover with foil and bake at 170°C for 20 minutes or until tender. Serve with cheesecake.
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