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Strawberry Rhubarb Cheesecake

Strawberry Rhubarb Cheesecake

This dessert manages to combine the rich texture of cheesecake with the tangy fresh rhubarb. Here are what ingredients you need for this strawberry rhubarb cheesecake:

Crust:
  • 32 crushed vanilla wafer cookies
  • ½ a stick of unsalted butter

    Strawberry Rhubarb cheesecake

Filling:
  • 2 and ½ packages of cream cheese
  • 2/3 cups of sugar
  • lemon zest
  • 2 eggs
  • 2 tbsp of all-purpose flour
  • 3 tsp of lemon juice
Topping:
  • 2/3 cup of sugar
  • 1/4 pound rhubarb
  • 3/4 cup of strawberries

Strawberry Rhubarb Cheesecake

First of all, begin by heating up your oven to a temperature of 325 degrees F. Take a bowl and crumble your wafers in it, then melt the butter and then pour it over the crumbs. Inside a springform pan, put in your cookie mixture and press it into the bottom of it. Bake it at 325 degrees F for about 10 minutes. After you remove it from the oven, place it somewhere to cool off.

Filling:

Firstly, to make the filling you need to take a large bowl and beat together your cream cheese and sugar until they become smooth. Add in the eggs one at a time, mixing all the while. Pour in the flour and lemon juice and zest. Stir them until they are blended then pour them into your pan. Now cook everything for 45 minutes at a temperature of 325 degrees F.

Topping:

Lastly, in order to make the topping for your rhubarb cheesecake, take the strawberries, rhubarb and sugar. Put them to boil at medium heat for 5 minutes and then add your mixture over the cheesecake. Spread it evenly and leave a border around the edge. Let it chill for about two hours before you serve it. If you want, you can serve it with a dollop of whipped cream on the side, too.

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