STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- 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., Press into bottom of 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, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY RHUBARB CHEESECAKE
Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.
Provided by My Food and Family
Categories Dairy
Time 6h45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
- Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g
RHUBARB CHEESECAKE DREAM BARS
A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).
Provided by liztherunner
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
- In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
- Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g
RHUBARB CHEESECAKE BARS
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
- Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
- Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
STRAWBERRY-RHUBARB CREAM CHEESE TARTS
I created these tarts for a contest featuring dairy products which, as a dairy farmer's daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.-Marel Raub, Duncannon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 tarts.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.
Nutrition Facts :
STRAWBERRY-RHUBARB CHEESECAKE SQUARES
I was wondering what to do about a dessert and decided on cheesecake. I wanted alot of leftovers so I made the cheesecake into squares!! My first time making cheesecake and this turned out soooo melt in your mouth!! The taste is not rich like normal cheesecake. Its light and heavenly!
Provided by Chef Luny
Categories Cheesecake
Time 1h25m
Yield 20 Squares, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 F.
- In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes at 350f.
- Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
- Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
- Once the cheesecake filling is cooked. Chill for 3 hours. I put mine in the freezer with a towel underneath as it was really hot. Pour the pie filling over and spread evenly. Cut into squares once done!
Nutrition Facts : Calories 301.1, Fat 20.5, SaturatedFat 11.3, Cholesterol 92.6, Sodium 302.8, Carbohydrate 23, Fiber 0.3, Sugar 16.8, Protein 6.8
STRAWBERRY CHEESECAKE BARS
Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.
Provided by gailanng
Categories Bar Cookie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
- Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
- FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
- FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
- Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
- Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.
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