Springtime Strawberry Rhubarb Cheesecake

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 7 months ago

Springtime Strawberry Rhubarb Cheesecake

Ingredients

Crust:

• Crushed Graham Crackers: 9 crackers (one full sleeve)
• Melted Butter (salted): ½ cup
• Sugar: 1 tablespoon

Cheesecake Filling:

• Softened Cream Cheese: 16 ounces
• Thawed Cool Whip: 8 ounces
• Powdered Sugar: 1 cup
• Vanilla Extract: 1 teaspoon

Fruit Topping:

• Chopped Rhubarb: 2 cups, in ½-inch pieces
• Chopped Strawberries: 2 cups
• Sugar: ¾ cup
• Cornstarch: 3½ tablespoons
• Lemon Zest: From 1 lemon (about 1½ tablespoons)
• Lemon Juice: 1½ tablespoons
• Vanilla Extract: 1 teaspoon

Instructions

For the Crust:

• Grease an 8×8-inch baking pan with non-stick spray.
• Mix graham cracker crumbs, melted butter, and sugar in a medium bowl.
• Firmly press the mixture into the bottom of the pan.

For the Cheesecake Filling:

• Beat cream cheese and vanilla in a mixer until smooth (about 1 to 1½ minutes).
• Fold in Cool Whip gently, then gradually add powdered sugar until well incorporated.
• Spread the filling over the crust evenly. Refrigerate for 4 hours or until set.

For the Strawberry Rhubarb Topping:

• In a saucepan over medium heat, mix strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch.
• Cook while stirring for 8-10 minutes until the rhubarb is tender and the mixture has thickened.
• Let the topping cool completely, then spread evenly over the set cheesecake.

To Serve and Store

• Serve chilled, ideally with a scoop of vanilla ice cream for added indulgence.
• Store covered in the refrigerator for up to 4 days. This dessert can also be frozen for up to 3 months; thaw in the refrigerator before serving.