Rhubarb Rosé White Chocolate Cheesecake
A tangy fresh rhubarb sauce and plenty of sweet rosé wine in both the sauce and the cake are a winning flavor duo in this showstopping white chocolate cheesecake!
Servings 12 servings
Calories 541kcal
Ingredients
Rhubarb Topping
- 2 cups fresh rhubarb, cut into 1/2-in cubes
- 1/3 cup granulated sugar
- 1/3 cup semisweet rose wine
- 1 tablespoon lemon juice
White Chocolate Cheesecake
- 1-1/2 cups graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 6 tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 4 large eggs plus 2 large egg yolks
- 1/2 cup semisweet rose wine
- 4 oz white chocolate, melted over a double boiler
- 3 tablespoons all-purpose flour
Instructions
Rhubarb Topping
- Combine rhubarb, sugar, 1/4 cup rose wine, and lemon juice in a small saucepan. Bring to a low simmer over medium-high heat, then reduce heat to medium low and let simmer covered until rhubarb is broken down and sauce is thickened. Let sauce cool completely then stir in remaining rose wine. Chill sauce until ready to serve.
White Chocolate Cheesecake
- Preheat oven to 350F. In a small bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press into the bottom and 1-in up the sides of a 9-inch springform pan with a removable bottom.
- Bake crust 8-10 minutes until very lightly browned. Cool crust completely on a wire cooling rack.
- In a large bowl with an electric mixer, beat softened cream cheese until completely creamy, about 1-2 minutes of beating. Beat in sugar and eggs + egg yolks one at a time until smooth. Gradually beat in rose, melted white chocolate, and flour until filling is smooth and creamy.
- Pour filling into crust and smooth top. Place springform pan into a larger baking pan and place in oven. Pour boiling water into larger baking pan 1-inch up the sides to make a water bath for the cheesecake.
- Bake cheesecake 55-60 minutes at 350F until edges of cake are set (the center will still be wobbly when shaken) Run a knife around the edges of cheesecake, then let cool completely on a wire cooling rack.
- When completely cooled, remove sides from cheesecake. Chill cheesecake completely in fridge. When ready to serve, slice cheesecake into wedges and serve cold with rhubarb sauce on top. Enjoy!
Nutrition
Serving: 1slice | Calories: 541kcal | Carbohydrates: 34.8g | Protein: 10.2g | Fat: 40.1g | Saturated Fat: 23.8g | Cholesterol: 198mg | Sodium: 397mg | Potassium: 233mg | Fiber: 1.1g | Sugar: 23.8g | Calcium: 122mg | Iron: 2mg