Strawberry Rhubarb Cheesecake Recipes

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STRAWBERRY RHUBARB CHEESECAKE BARS



Strawberry Rhubarb Cheesecake Bars 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

Time 45m

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, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY RHUBARB CHEESECAKE



Strawberry Rhubarb Cheesecake image

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Dairy

Time 6h45m

Yield 16 servings

Number Of Ingredients 10

1 Tbsp. cornstarch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Steps:

  • Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
  • Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Provided by Barb

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g

RHUBARB SWIRL CHEESECAKE



Rhubarb Swirl Cheesecake image

I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.-Carol Witczak, Tinley Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 12

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs, lightly beaten

Steps:

  • In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

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