Wisconsin Rhubarb Cheesecake
This creamy white chocolate dessert gets a jolt of red color from the fresh rhubarb. It makes a great spring or summer treat to follow a grilled meal.
Source: Midwest Living
Prepare, bake, and thoroughly cool the cheesecake. Cover tightly with plastic wrap. Store in the refrigerator for up to 2 days ahead.
586 calories; fat 42g; cholesterol 149mg; saturated fat 26g; carbohydrates 42g; insoluble fiber 1g; protein 10g; vitamin a 1214.8IU; vitamin c 3.5mg; sodium 493mg; calcium 151.5mg; iron 1.3mg.