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Strawberry-Rhubarb Swirl Cheesecake
Strawberry-Rhubarb Swirl Cheesecake

Strawberry-Rhubarb Swirl Cheesecake

2 Review(s)
Cook Minutes 6 Hr 45 Min
Prep : 20 Min Cook: 6 Hr 25 Min
Got a bumper crop of fresh rhubarb? Put it to delicious use in this Strawberry-Rhubarb Swirl Cheesecake. Cheesecake has never tasted so good!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. corn starch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham crumbs
1/3 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
4 eggs
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Step 1
Mix corn starch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add corn starch mixture; mix well. Bring to boil on medium heat, stirring constantly; cook and stir 5 to 6 min. or until thickened. Cool completely.
Step 2
Heat oven to 325°F. Combine graham crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
Step 3
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.
Step 4
Reserve half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
Step 5
Bake 55 min. or until centre 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.
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Note
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Total fat 25 g
38 %
Saturated fat 15 g
75 %
Cholesterol 135 mg
Sodium 380 mg
16 %
Total carbohydrate 30 g
10 %
Dietary fibre 1 g
4 %
Sugars 24 g
Protein 7 g
Vitamin A
25 %
Vitamin C
15 %
Calcium
8 %
Iron
2 %
Servings
16 servings, 1 piece (102 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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