Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup all-purpose flour -; 1/3 cup packed brown sugar -; Dash kosher salt -; 1/2 cup cold butter, cubed -; 1/3 cup finely chopped pecans -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup sugar -; 2 tablespoons 2% milk -; 1 tablespoon lemon juice -; 1/2 teaspoon vanilla extract -; Dash kosher salt -; 1 large egg, room temperature, lightly beaten -; JAM: -; 1/2 cup sugar -; 2 tablespoons cornstarch -; 1-1/3 cups chopped fresh strawberries -; 1-1/3 cups sliced fresh or frozen rhubarb -; 1 tablespoon lemon juice -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Rhubarb Cheesecake Bars

1. 1 cup all-purpose flour -

2. 1/3 cup packed brown sugar -

3. Dash kosher salt -

4. 1/2 cup cold butter, cubed -

5. 1/3 cup finely chopped pecans -

6. Filling: -

7. 1 package (8 ounces) cream cheese, softened -

8. 1/4 cup sugar -

9. 2 tablespoons 2% milk -

10. 1 tablespoon lemon juice -

11. 1/2 teaspoon vanilla extract -

12. Dash kosher salt -

13. 1 large egg, room temperature, lightly beaten -

14. JAM: -

15. 1/2 cup sugar -

16. 2 tablespoons cornstarch -

17. 1-1/3 cups chopped fresh strawberries -

18. 1-1/3 cups sliced fresh or frozen rhubarb -

19. 1 tablespoon lemon juice -

How to cook deliciously - Strawberry Rhubarb Cheesecake Bars

1. Stage

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.