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Rhubarb Cheesecake Pie |
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Rhubarb Cheesecake Pie1 (9-inch) deep-dish pie shell, baked, cooled 1/4 cup cornstarch 1 1/2 cups granulated sugar, divided 1 pinch salt 1/2 cup water 3 cups rhubarb 8 ounces cream cheese 2 eggs In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb, then cook until mixture thickens and rhubarb is soft. Pour into baked pie shell. Bake at 425 degrees F for 10 minutes. Remove from oven, and reduce heat to 325 degrees F. Beat cream cheese, eggs and 1/2 cup sugar until smooth and creamy. Slowly pour over rhubarb layer. Bake at 325 degrees F for 35 to 40 minutes or until center does not jiggle when moved. |
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వ్యాఖ్యలు |
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