Strawberry Rhubarb Cheesecake
Prep
15-30 mins
Total
6 HRS 45 MIN
Servings
16 Servings
Ingredients
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
1 tsp
vanilla
4
eggs
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.