Strawberry Rhubarb Cheesecake Bars


 

Found on the Taste of Home website and shared by Amanda Scarlati of Sandy, Utah, several people mentioned that they substituted raspberries or blueberries for the amount of strawberries called for (or a combination of all three).
Prep time: 30 minutes
Bake time: 30 minutes total (2 15-minute time slots)
Servings: 16
Ingredients:
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
Directions:
1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up and over sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
2. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
3. 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.
4. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
For the jam:
1. In a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice.
2. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely.
3. Spread over filling. Refrigerate until set, 8 hours or overnight.

Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Related Produce

Tags: ,

No comments yet.

Leave a Reply

HTML tags are not allowed.

774,044 Spambots Blocked by Simple Comments

I accept the Privacy Policy

Pin It on Pinterest

Share This