RHUBARB CHEESECAKE
This recipe can be doubled or tripled and made in a cookie sheet or sheet cake pan. You can use the uncooked graham cracker crust recipe from the back of the box. Serve with Coeur d'Alene Cellars Cabernet Sauvignon.
3/4 cup graham cracker crumbs
2 tablespoons butter
2 cups chopped rhubarb
1/2 cup sugar
1 envelope unflavored gelatin
1 package (8 ounces) cream cheese, at room temperature, cut into chunks
2 teaspoons cointreau (optional)
2 drops red food coloring
1 cup thinly sliced strawberries
Pour graham cracker crumbs into an 8-inch cake pan with removable rim or pie pan. Drizzle butter over crumbs and mix with your fingers until evely moistened. Press mixture evely over bottom of pan. Bake crust in 350 degree oven until golden brown, 10 to 15 minutes. Let cool 10 minutes.
In a 1 1/2 to 2 quart pan, bring rhubarb, sugar, and 1/2 cup water to a boil over high heat. Reduce heat and simmer until rhubarb is tender, about 6 minutes.
Meanwhile, pour 1/4 cup cold water into a blender and sprinkle gelatin over water and let stand 2 minutes.
Pour hot rhubarb mixture into blender. Whirl until rhubarb is smoothly pureed and gelatin is completely dissolved. Add cream cheese, and cointreau and food coloring if desired, and whirl until smooth.
Pour mixture into crust, and chill until firm, about 2 hours. Remove pan rim and arrange strawberry slices on cheesecake. Serves 6.