RHUBARB Cheesecake

Course : Cheesecakes
Serves: 12
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32 ounces Cream cheese
1 cup Sugar
4 large Eggs
2 tablespoons Flour
1 teaspoon Lemon rind -- grated
1 1/2 cups Rhubarb sauce -- thickened

Preparation / Directions:

* Rhubarb Sauce for R$ Heat oven to 325'F. Lightly grease a 9" springform pan. In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauc

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