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Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie Recipe photo by Taste of Home

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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! —LeeAnn McCue, Charlotte, North Carolina

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Rhubarb Berry Cheesecake Pie Recipe

Prep: 35 min. + chilling

Yield: 6-8 Servings

35 35

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 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 large 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.

Nutritional Facts 1 serving (1 slice) equals 435 calories, 20 g fat (10 g saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Rhubarb Berry Cheesecake Pie in Country Woman May/June 2005, p33

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Rhubarb Berry Cheesecake Pie

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Reviewed on May. 08, 2013 by msbhavin85

What's up with "GamaB' & "SimpleFoods"? Same person commenting as 2 different people? "kitzer" I think "doeye's" point was that this person(s) rated the recipe without ever making it and rating it 2 times as different cooks. The cook posting this recipe did not submit the photo, it is credited to TOH.

Reviewed on May. 06, 2013 by kitzer

Doeye --- I am not 'GamaB' OR 'SimpleFoods'!!

The photo really made me laugh!! I knew I was going to make a comment about it even BEFORE I read the other comments!!!

Shame on you, Doeye!!!

KITZER

Reviewed on May. 06, 2013 by kitzer

Doeye --- I am not 'GamaB' OR 'SimpleFoods'!!

The photo really made me laugh!! I knew I was going to make a comment about it even BEFORE I read the other comments!!!

KITZER

Reviewed on May. 06, 2013 by dihiggins

This is a lovely summery and light recipe. Sweet enough and with a fresh lemony twist. I loved it!

Reviewed on May. 06, 2013 by zucchinilady

THIS WAS A GREAT HIT AT MY FIRST COOK OUT PARTY! used my own rhubarb and strawberries - will be made many times this summer..so refreshing

Reviewed on May. 06, 2013 by Doeye

Have made this recipe many times and it is always a hit! PLEASE DO NOT rate a recipe if you have not tried it! And then to rate it TWICE using different names??? Shame on you.

Reviewed on May. 06, 2013 by GamaB

I haven't made this recipe yet and I am sure it is probably delicious but there is no way that this cheesecake will actually look like this picture. When I see a recipe image I expect it to look at least close to what it will actually looks like. Once the topping is prepared as instructed there is no way it will look like the fresh looking fruit in this picture. I had to look at the directions because when I saw this image I wondered how anyone would be able to eat the rhubarb on this cheesecake when it was raw.

Reviewed on May. 06, 2013 by SimpleFoods

I haven't made this exact recipe, but I know it will be delicious because I love strawberries and rhubarb together - and cream cheese with condensed milk will improve anything that needs improving - or just enhancing! I will say that the picture doesn't look like the rhubarb was cooked quite as long as I would cook it - 10 minutes sounds enough, but the picture looks like the fruit is raw -and I would add the strawberries to the boiling mixture for a couple minutes as well. Can't wait to try this!