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Strawberry - Rhubarb Cheesecake Bars Recipe

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This recipe for Strawberry - Rhubarb Cheesecake Bars is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c all-purpose flour
1/3 c brown sugar, packed
dash of salt
1/2 c cold butter, cubed
1/3 c pecans, finely chopped

Filling:
1 - 8 oz pkg cream cheese, softened
1/4 c sugar
2 T 2% milk
1 T lemon juice
1/2 tsp vanilla
dash of salt
1 large egg, room temp and slightly beaten

Jam:
1/2 c sugar
2 T cornstarch
1 1/3 c fresh, chopped strawberries
1 1/3 c fresh or frozen sliced rhubarb
1 T lemon juice
Directions:
Directions:
Preheat oven to 350º. Line an 8 inch square baking pan with parchment paper, letting ends extend up sides.

In a small bowl, mix flour, brown sugar, and salt; cut in butter until crumbly. Stir in pecans.

Press into the bottom of the prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

In a large bowl, beat cream cheese, and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.

Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.

For jam, in a small saucepan, mix sugar and cornstarch, add strawberries, rhubarb and lemon juice. Bring to a boil, Reduce heat; simmer, uncovered until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set 8 hours or overnight.

Using parchment paper, carefully remove cheesecake from baking pan. Cut into bars for serving.
Number Of Servings:
Number Of Servings:
30 Minutes
Preparation Time:
Preparation Time:
16 Servings
Personal Notes:
Personal Notes:
If using frozen strawberries or rhubarb, measure berries while frozen, then thaw completely. Drain in a colander, but do not press liquid out.

 

 

 

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