STRAWBERRY RHUBARB CHEESECAKE RECIPES RECIPES

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STRAWBERRY RHUBARB CHEESECAKE BARS RECIPE: HOW TO MAKE IT



Strawberry Rhubarb Cheesecake Bars Recipe: How to Make It image

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 19

1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash kosher salt
1 large egg, room temperature, lightly beaten
JAM:
1/2 cup sugar
2 tablespoons cornstarch
1-1/3 cups chopped fresh strawberries
1-1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Nutrition Facts : Calories 215 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 113mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

STRAWBERRY AND RHUBARB WITH CHEESECAKE CREAM | BETTER ...



Strawberry and Rhubarb with Cheesecake Cream | Better ... image

Spring's classic pie combo layers beautifully with a sweet cream cheese custard. Top with shortbread cookie or graham cracker crumbles for a bit of "crust."

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 20 minutes

Number Of Ingredients 8

12 ounces fresh rhubarb, chopped (3 cups)
8 ounces fresh strawberries, chopped (2 cups)
½ cup strawberry jam
1 8 ounce package cream cheese, softened
½ cup sugar
2 teaspoons vanilla
1?½ cups whipping cream
Shortbread cookies (optional)

Steps:

  • In a medium bowl stir together rhubarb, strawberries, and strawberry jam. Let mixture stand at room temperature while preparing cream cheese mixture.
  • Meanwhile, for Cheesecake Cream, in a large mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until sugar is dissolved. While beating on medium speed, gradually add whipping cream. Beat until mixture is light and fluffy.
  • Layer about 1/2 cup each fruit mixture and Cheesecake Cream into eight 8-oz. canning jars.
  • Serve right away or cover and chill up to 24 hours. Serve with shortbread cookies, if desired.

Nutrition Facts : Calories 378 calories, CarbohydrateContent 33 g, CholesterolContent 93 mg, FatContent 27 g, ProteinContent 3 g, SaturatedFatContent 16 g, SodiumContent 117 mg, SugarContent 25 g

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