Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

strawberry rhubarb cheesecake

38 Pinches 4 Photos
akflurry avatar
Piney Flats, TN
Updated on Jun 22, 2017

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.

prep time 30 Min
cook time 30 Min
method Bake
yield 10-12 serving(s)

Ingredients

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

How To Make strawberry rhubarb cheesecake

  • I love this crust! It's buttery, moist and the pecans are just a PLUS!
    Step 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!
    Step 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.
    Step 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.
  • Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes