Strawberry rhubarb swirl cheesecake...

4 servings
25 min
30 min
Very Easy


Number of serving: 4
1 cup graham cracker crumbs

2 Tbsp, butter, melted

4 8 oz pkg cream cheese, at room temperature

1 cup sugar

3 Tbsp flour

1 tsp vanilla

4 large eggs

1 cup sour cream

1/2 cup strawberry rhubarb mixture

Strawberry Rhubarb sauce

1 cup rhubarb

1 cup strawberries

1/3 cup sugar

1 Tbs water


  • Combine all ingredients in a saucepan and bring to a boil. Simmer until all ingredients are soft and falling apart. Run the sauce through a sifter to get rid of the little strings of the rhubarb and the strawberry seeds. Let the sauce cool completely.
  • Preheat oven to 350 degrees. Line bottom of a deep, 8 inch spring form pan with parchment. Mist paper and pan with cooking spray. Wrap the outside of the spring form with a double layer of aluminum foil.
  • Place the graham crackers in a ziplock bag and roll with a rolling pin until finally crushed.


Strawberry Rhubarb Swirl Cheesecake..., photo 1
Strawberry Rhubarb Swirl Cheesecake..., photo 2





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