STRAWBERRY RHUBARB CHEESECAKE
Rhubarb is the first veg to come out of my garden and I come from an upbringing that dictates that you do not waste good food. Therefore, I have to find uses for my rhubarb. Everyone knows that strawberries and rhubarb are best friends, so this was a natural! Equally important, I love to cook for others...so this lovely dish...
Provided by Sherry Blizzard
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 375. Grease a 13 x 9 glass dish with coconut oil (it smells heavenly). Mix all the crust ingredients in a bowl and press into the greased dish. Bake for 10 minutes.
- 2. Use your Kitchen-Aid or mixer and thoroughly beat together the cream cheese, eggs, sugar, vanilla and lemon zest. You don't want big lumps! Pour over the baked crust and smooth out. Bake for 25 minutes or until it is set.
- 3. In a large saucepan, add rhubarb, strawberries and sugar. In a cup mix together the cornstarch and water to have ready when you need it. Cook rhubarb/strawberry/sugar until bubbly. DON'T leave it for long. After it is bubbly, add the cornstarch mixture to thicken. Remove from heat and allow to cool a little.
- 4. Spread the fruit mixture over the cheesecake and allow it to sit in the fridge for 8 hours before cutting.
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