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Rhubarb Strawberry Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST
1 1/2-Cups zwieback crumbs
1/3-Cup sugar
3/4-Teaspoon ground cinnamon
6 Tablespoons butter or margarine

FILLING
3 eggs, well beaten
16 Ounces cream cheese, softened
1 1/3-cups sugar
2 teaspoons vanilla
1/2-teaspoon ground nutmeg
1/4-teaspoon salt
3 cups sour cream

TOPPING
1 cup fresh rhubarb, in 1" pieces, 1/4 lb
1 tablespoon cornstarch
1 dash salt
7 to 8 drops red food coloring
2 cups fresh strawberries, halvedProcedure:


Recipe



Advanced Preparation: Crumb Crust: Combine zwieback crumbs, sugar, cinnamon and butter or margarine. Mix until crumbly. Press crumbs on bottom and about 1 1/2" up the sides of a buttered 9" springform pan. Chill crumb crust thoroughly. In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg and the 1/4 tsp. salt. Beat until smooth. Blend in the sour cream. Pour into Crumb Crust.

Bake at 375 F. just until set, 40-45 minutes. (Filling will be soft). Cool.

In a saucepan combine the rhubarb, remaining 1/3-cup sugar and 1/2-cup water. Bring to a boil. Reduce heat. Simmer, uncovered until almost tender, about 1 minute, being careful not to break up rhubarb. Remobe from heat. Drain, reserving syrup. Add water to syrup to equal 3/4-cup. Mix cornstarch, dash salt and 2 Tablespoons cold water. Add to syrup mixture. cook and stir until thick and bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring. Cool to room temperature. Arrange strawberries and rhubarb on cooled cheesecake. Spoon glaze over the top. Cover and chill.

Makes 12 servings.