- 15 mins
Ingredients
- Crust:
- 32 vanilla wafer cookies, crushed
- 1/4 cup (1/2 stick) unsalted butter
- Filling:
- 2 1/2 packages (8 ounces each) reduced-fat cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 tablespoons all-purpose flour
- Zest of 1 lemon
- 2 teaspoons lemon juice
- Topping:
- 2/3 cup sugar
- 1/4 pound rhubarb, trimmed and cut into 1/4-inch thick slices (3/4 cup)
- 3/4 cup strawberries, hulled and chopped
Preparation
Step 1
Crust:
1. Heat oven to 325 degree F. Place cookie crumbs in a bowl. Melt butter and stir into crumbs. Press mixture into bottom of an 8-inch springform pan. Bake at 325 degrees F for 10 minutes. Remove to a wire rack to cool.
Filling:
2. In a large bowl, beat together cream cheese and sugar until smooth. Beat in eggs, one at a time, until blended, then beat in flour. Stir in lemon zest and juice. Pour into pan, spreading level.
3. Return to oven and bake at 325 degrees F for 40 to 45 minutes, until lightly golden around edges. Remove to rack to cool.
Topping:
4. In a small saucepan, combine sugar, rhubarb and 1/4 cup of the strawberries. Bring to a low boil over medium-high heat. Continue to cook, stirring, an additional 6 to 7 minutes. One minute before finished, add remaining 1/2 cup berries. Remove from heat.
5. As soon as cheesecake is baked, spread with warm topping, leaving a border around edge. Run a thin knife between pan and cake; cool to room temperature. Chill at least 2 hours, or until serving.
Bake: 50 to 55 minutes/325F
Calories(kcal)309
Protein(gm)6
Carbohydrate(gm)33
Fat, total(gm)17
Cholesterol(mg)83
Saturated fat(gm)10
Sodium(mg)234