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strawberry rhubarb cheesecake

akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

Rhubarb is the first veg to come out of my garden and I come from an upbringing that dictates that you do not waste good food. Therefore, I have to find uses for my rhubarb. Everyone knows that strawberries and rhubarb are best friends, so this was a natural! Equally important, I love to cook for others...so this lovely dish will go to my local firefighters and their station on Chena Ridge! They do so much to protect us and are spot-on in emergencies, so I want to show my appreciation.

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yield 10 -12
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For strawberry rhubarb cheesecake

  • CRUST:
  • 1/2 c
    butter, softened
  • 3 Tbsp
    butter flavor shortening
  • 1/3 c
    brown sugar, packed
  • 1 1/2 c
    flour
  • 1/2 c
    pecans, diced fine
  • CAKE FILLING:
  • 2 pkg
    cream cheese, softened
  • 2
    eggs
  • 3/4 c
    sugar
  • 1 1/2 tsp
    vanilla extract
  • 1 tsp
    zest of lemon
  • STRAWBERRY-RHUBARB TOPPING:
  • 3 c
    rhubarb, 1/4" dice
  • 1 1/2 c
    strawberries, rough chop
  • 1 c
    sugar
  • THICKENING FOR TOPPING:
  • 4 tsp
    cornstarch
  • 1/4 c
    water

How To Make strawberry rhubarb cheesecake

  • I love this crust! It's buttery, moist and the pecans are just a PLUS!
    1
    Preheat the oven to 375. Grease a 13 x 9 glass dish with coconut oil (it smells heavenly). Mix all the crust ingredients in a bowl and press into the greased dish. Bake for 10 minutes.
  • Creamy and yummy! Whip it good!
    2
    Use your Kitchen-Aid or mixer and thoroughly beat together the cream cheese, eggs, sugar, vanilla and lemon zest. You don't want big lumps! Pour over the baked crust and smooth out. Bake for 25 minutes or until it is set.
  • Cook to bubbling. Don't leave it alone.
    3
    In a large saucepan, add rhubarb, strawberries and sugar. In a cup mix together the cornstarch and water to have ready when you need it. Cook rhubarb/strawberry/sugar until bubbly. DON'T leave it for long. After it is bubbly, add the cornstarch mixture to thicken. Remove from heat and allow to cool a little.
  • 4
    Spread the fruit mixture over the cheesecake and allow it to sit in the fridge for 8 hours before cutting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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