Rhubarb Cheesecake
It’s summer time and my rhubarb plant is harvested. That means it’s time for rhubarb cheesecake. This delicious summer time treat is full of sweetness with a just a tad of bite. Oh, and it’s gluten free. The bonus part is you’ll have a lot of the strawberry rhubarb jam left over for toast or crumpets. Let’s get baking!
Servings: 12
Ingredients
- 2 cups of rhubarb
- 1 1/2 cups of strawberries
- 1/4 cup of sugar
- 1 tablespoon of lemon juice
- a cup of gluten free graham crackers
- 1/4 cup of butter
- 2 packs of cream cheese
- 1/4 cup of white sugar and brown sugar
- 2 teaspoons of vanilla
- 2 eggs
- 1/2 a cup of the strawberry rhubarb jam
Instructions
- Set the oven to 330.
- Cut the rhubarb and strawberries into 1 inch pieces.
- Add the fruit to a pot with the sugar and the lemon juice. Boil and simmer for 15 minutes, until thick.
- Once thick, cool. Set aside a 1/2 cup and jar the rest.
- Crumble the gluten free graham crackers. Mix with melted butter. Then, line an 8x8 pan with parchment paper. Press the crust into the pan. Chill for 10 minutes.
- Whip and soften the cream cheese, then add in the sugars and vanilla.
- Once soft, and lump free, add in the eggs. Mix well.
- Layer by taking 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.
- Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.
- Bake in the oven at 330 degrees for 33-37 minutes.
- Once it's out, let it cool before cutting. Freeze for clean cuts. Eat up and enjoy!