Rhubarb Berry Cheesecake Pie
Country Woman
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As soon as strawberries and rhubarb come into season, I pull out this recipe so I'm ready to make it when the fruit is at its peak. The combination of flavors and textures simply can't be beat. This cheesecake truly tastes like springtime!
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 35 min. + chilling
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- Dash salt
- 1 graham cracker crust (9 inches)
- TOPPING:
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup plus 2 tablespoons water, divided
- 1-1/2 teaspoons unflavored gelatin
- 1/2 cup sugar
- 2 teaspoons lemon juice
- 1 pint fresh strawberries, hulled and halved lengthwise
Directions:
In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours.
Meanwhile, in a saucepan, bring rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil.
Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set. Yield: 6-8 servings.