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Strawberry and rhubarb filling makes this cheesecake extra-special.
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.
Dietary Fiber: 1g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3468
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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