Strawberry and rhubarb filling makes this cheesecake extra special.
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1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 tablespoons milk
1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1 cup fresh strawberries, hulled, chopped
2 stalks (1 cup) fresh rhubarb, sliced into 1/4-inch pieces
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons freshly grated lemon zest
3 large Land O Lakes® Eggs
*Substitute frozen strawberries, thawed, well-drained.
**Substitute frozen rhubarb, thawed, well-drained.
Heat oven to 400°F. Wrap outside of 9- or 10-inch springform pan with aluminum foil. Lightly grease inside of pan.
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 prepared 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.
Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 60-70 minutes or until center is just set. (If browning too quickly, loosely cover with aluminum foil.)
Turn off oven; open oven door 4 inches. Let cheesecake stand in oven 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.
- Cut cheesecake using wet sharp thin bladed knife and not 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.
- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.