Strawberry Rhubarb Ribboned Cheesecake

  1. Heat oven to 400F.
  2. Combine flour and 1/4 cup sugar in bowl.
  3. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; stir in milk until moistened.
  4. Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch springform pan.
  5. Bake 15 minutes; remove from oven.
  6. Cool to room temperature.
  7. Reduce oven temperature to 325F.
  8. Combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan.
  9. Stir in strawberries and rhubarb.
  10. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil.
  11. Continue cooking, stirring constantly, 2-3 minutes or until thickened; remove from heat.
  12. Cool to room temperature.
  13. Place cream cheese, 1 cup sugar and lemon zest in bowl; beat at medium speed until well mixed.
  14. Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed.
  15. Spoon half of cheesecake mixture over cooled crust.
  16. Spoon half of filling over cheesecake mixture; swirl with knife.
  17. Top with remaining cheesecake mixture.
  18. Spoon remaining filling over cheesecake; swirl with knife.
  19. Bake 60-75 minutes or until center is just set.
  20. (If browning too quickly, loosely cover with aluminum foil.)
  21. Turn off oven; open oven door 4 inches.
  22. Let cheesecake stand in oven 30 minutes; remove from oven.
  23. Loosen sides of cheesecake from pan by running knife around inside of pan.
  24. Cool in pan 2 hours.
  25. Cover; refrigerate 8 hours or overnight.
  26. Remove sides of pan.
  27. Store refrigerated.
  28. *Substitute frozen strawberries, thawed, well-drained.
  29. **Substitute frozen rhubarb, thawed, well-drained.

flour, sugar, cold, milk, sugar, water, cornstarch, fresh strawberries, stalks, cream cheese, sugar, freshly grated lemon zest, o lakes eggs

Taken from www.landolakes.com/recipe/3468/strawberry-rhubarb-ribboned-cheesecake (may not work)

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