Strawberry Rhubarb Ribboned Cheesecake

Strawberry Rhubarb Ribboned Cheesecake

Strawberry and rhubarb filling makes this cheesecake extra-special.

45 min.prep time 12:00total time
16 servings
141 Rating

Ingredients

Crust

1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 tablespoons milk

Filling

1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1 cup fresh or frozen strawberries, hulled, chopped
1 cup fresh or frozen rhubarb, chopped

Cheesecake

3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons freshly grated lemon zest

Directions

Heat oven to 400°F. 

Combine flour and 1/4 cup sugar in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; stir in milk until moistened. 

Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch springform pan. Bake 15 minutes; remove from oven. Cool to room temperature.

Reduce oven temperature to 325°F

Combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan. Stir in strawberries and rhubarb. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 2-3 minutes or until thickened; remove from heat. Cool to room temperature.

Place cream cheese, 1 cup sugar and lemon zest in bowl; beat at medium speed until well mixed. Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed.

Spoon half of cheesecake mixture over cooled crust. Spoon half of filling over cheesecake mixture; swirl with knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. Bake 60-75 minutes or until center is just set. (If browning too quickly, loosely cover with aluminum foil.) 

Turn off oven; open oven door at least 4 inches.  Let cheesecake stand in oven at least 30 minutes; remove from oven.

Loosen sides of cheesecake from pan by running knife around inside of pan. Cool in pan 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.

Recipe Tip

To cut cheesecake, use a wet sharp thin bladed knife and not a serrated knife which can form clumps around the ridged edges. Dip knife in hot water and wipe dry before each cut. A piece of dental floss can also be used. Stretch dental floss between hands and press down firmly through cheesecake.

Nutrition Facts (1 serving)

Calories: 310

Fat: 19g

Cholesterol: 90mg

Sodium: 180mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 5g

Recipe #6899©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

first time made got a lot of thumb ups on this recipe . I would make it again
II made this cake and it turned out very good.My friends all wanted the recipe.I would rate it excellent,it could not be better.

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