Strawberry Rhubarb Ribboned Cheesecake

By brownbox

Ingredients

• Filling:
• Crust: 1 C. flour, 1/4C. sugar, 1/3 C. cold butter cut in chunks, 2 Tbs. milk
• 1/3 C. sugar
• 1/4 C. water
• 1 Tbs. cornstarch
• 1 C. strawberries, hulled and chopped
• 1 C. fresh rhubarb, sliced into 1/4" pieces
• Cheesecake:
• 24oz. cream cheese, softened
• 1 C. sugar
• 2 tsp. grated lemon zest
• 3 large eggs

Preparation

Step 1

Combine flour and 1/4 C. sugar in bow. Cut in butter with pastry blender until mixture resembles course crumbs, stir in milk until moistened. Press mixtture onto bottom of 10" springform pan.
Bake in 400* oven for 15 minutes, cool.
Combine 1/3 C. sugar, water and cornstarch in a 2 quart saucepan. Stir in strawberries and rhubarb. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly 2-3 minutes or until thickened, remove from heat. Cool.
Blend cream cheese, 1 C. sugar and lemon zest until smooth. Add eggs, one at a time just until mixed.
Spoon half of cheesecake batter over crust. Spoon half of filling mixture over batter, swirl with a knife. Top with remaining chesesecake mixture. Spoon remaining filling over batter, swirl with a knife.
Bake at 350* for 15 minutes, lower temperature to 200* and bake 1 hour and 10 min longer. Let cool in oven for an additional hour. refrigerate overnight.
Top with additional filling if desired