STRAWBERRY RHUBARB CHEESECAKE PIE RECIPES

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.

Steps:

• Heat oven to 400°F. Wrap outside of 9- or 10-inch springform pan with aluminum foil. Lightly grease inside of pan.
• Combine flour and 1/4 cup sugar in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; stir in milk until moistened.
• Press crust mixture onto bottom and 1 inch up sides of prepared pan. Bake 15 minutes; remove from oven. Cool to room temperature.
• Reduce oven temperature to 325°F.
• Combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan. Stir in strawberries and rhubarb. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 2-3 minutes or until thickened; remove from heat. Cool to room temperature.
• Place cream cheese, 1 cup sugar and lemon zest in bowl; beat at medium speed until well mixed. Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed.
• Spoon half of cheesecake mixture over cooled crust. Spoon half of filling over cheesecake mixture; swirl with knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. 
• Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 60-70 minutes or until center is just set. (If browning too quickly, loosely cover with aluminum foil.)
• Turn off oven; open oven door 4 inches. Let cheesecake stand in oven 30 minutes; remove from oven.
• Loosen sides of cheesecake from pan by running knife around inside of pan. Cool in pan 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.