An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Elegant Rhubarb Cheesecake

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

1. Preheat oven to 375°F (190°C). In a medium bowl, combine 1 cup flour, 1/4 cup SPLENDA® Granulated Sweetener and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup SPLENDA® Granulated Sweetener and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes.
3. Remove from oven and set aside. Reduce oven temperature to 350°F (175°C).
4. In a large bowl, beat the cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
5. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
6. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons SPLENDA® Granulated Sweetener and 1 teaspoon vanilla. Mix well and spread on top of cake.

Makes 8 servings.
Preparation Time: 20 Minutes
Total Time: 1 Hour 5 Minutes

Nutritional Information Per Serving (1/8 of recipe): Calories 300 | Calories from Fat 230 | Fat 26g (sat 16g) | Cholesterol 105mg | Sodium 210mg | Carbohydrates 12g | Fiber 1g | Sugars 2g | Protein 6g

Note: This recipe has not been tested by the SPLENDA® Test Kitchens.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.