Strawberry-Rhubarb Cheesecake

Strawberry-Rhubarb Cheesecake
Servings: 12 Prep 15 mins Bake 325°F 50 mins to 55 mins

Ingredients

Crust:
  • 32 vanilla wafer cookies, crushed
  • 1/4 cup (1/2 stick) unsalted butter
Filling:
  • 2 1/2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon
  • 2 teaspoons lemon juice
Topping:
  • 2/3 cup sugar
  • 1/4 pound rhubarb, trimmed and cut into 1/4-inch-thick slices (3/4 cup)
  • 3/4 cup strawberries, hulled and chopped

Make It

1. Heat oven to 325 degrees F.

Crust:

2. Place cookie crumbs in a bowl. Melt butter and stir into crumbs. Press mixture into bottom of an 8-inch springform pan. Bake at 325 degrees F for 10 minutes. Remove to a wire rack to cool.

Filling:

3. In a large bowl, beat together cream cheese and sugar until smooth. Beat in eggs, one at a time, until blended, then beat in flour. Stir in lemon zest and juice. Pour into pan, spreading level.

4. Return to oven and bake at 325 degrees F for 40 to 45 minutes, until lightly golden around edges. Remove to rack to cool.

Topping:

5. In a small saucepan, combine sugar, rhubarb and 1/4 cup of the strawberries. Bring to a low boil over medium-high heat. Continue to cook, stirring, an additional 6 to 7 minutes. One minute before finished, add remaining 1/2 cup berries. Remove from heat. As soon as cheesecake is baked, spread with warm topping, leaving a border around edge. Run a thin knife between pan and cake; cool to room temperature. Chill at least 2 hours, or until serving. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 17, chol. (mg): 83, sat. fat (g): 10, carb. (g): 33, fiber (g): , pro. (g): 6, sodium (mg): 234, Percent Daily Values are based on a 2,000 calorie diet.