Strawberry Rhubarb Ribboned Cheesecake

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 2 tablespoons milk
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 cup fresh strawberries, hulled, chopped*
• 2 stalks (1 cup) fresh rhubarb, sliced into 1/4-inch pieces**
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 2 teaspoons freshly grated lemon zest
• 3 Land O Lakes Eggs

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)