Strawberry Rhubarb Cheesecake Bars (Print Version)
Tangy strawberry rhubarb jam atop creamy cheesecake bars with a crisp nutty crust.
# Ingredients:
→ Crust
01 -
1 cup all-purpose flour
02 -
1/3 cup packed brown sugar
03 -
Dash kosher salt
04 -
1/2 cup cold butter, cubed
05 -
1/3 cup finely chopped pecans
→ Filling
06 -
1 package (8 ounces) cream cheese, softened
07 -
1/4 cup sugar
08 -
2 tablespoons 2% milk
09 -
1 tablespoon lemon juice
10 -
1/2 teaspoon vanilla extract
11 -
Dash kosher salt
12 -
1 large egg, room temperature, lightly beaten
→ Jam
13 -
1/2 cup sugar
14 -
2 tablespoons cornstarch
15 -
1-1/3 cups chopped fresh strawberries
16 -
1-1/3 cups sliced fresh or frozen rhubarb
17 -
1 tablespoon lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, letting the ends extend up the sides. In a small bowl, mix flour, brown sugar, and salt. Cut in cubed butter until the mixture is crumbly. Stir in chopped pecans. Press the mixture into the bottom of the prepared pan. Bake until edges just begin to brown, about 12-15 minutes. Cool completely on a wire rack.
02 -
In a large bowl, beat cream cheese and sugar until smooth. Mix in milk, lemon juice, vanilla, and salt. Add the beaten egg and beat on low speed until just blended. Pour the mixture over the cooled crust. Bake until filling is set, about 15-20 minutes. Cool on a wire rack for 1 hour.
03 -
In a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb, and lemon juice. Bring the mixture to a boil, then reduce heat and simmer uncovered until it begins to thicken, about 6-8 minutes. Cool the jam completely.
04 -
Spread the cooled jam over the filling. Refrigerate for at least 8 hours or overnight, until set.
05 -
Using the parchment, carefully remove the cheesecake from the baking pan. Cut into bars for serving.