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 It
- 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.
- 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.
- 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.
- Spread the fruit mixture over the cheesecake and allow it to sit in the fridge for 8 hours before cutting.
No comments:
Post a Comment