Raspberry Rhubarb Cheesecake.
I love surprising Will with dessert. Today I picked the last of our rhubarb, it wasn't alot, but enough for some muffins or a small cheesecake. I opted for the cheesecake! Our rhubarb is green and, I want the topping to be rosy. Since I didn't have the predictable strawberry/rhubarb combo, I decided to add 1/4 cup of red raspberries. I've never considered this mixture before but I must say, "The favors are absolutely wonderful together!".
INGREDIENTS FOR CRUST
1/2 cup flour1/4 cup flour1/4 cup brown sugar, packed2 tablespoons butter1/8 teaspoon salt1/2 teaspoon vanilla1/4 cup finely chopped pecans or walnuts, optionalINGREDIENTS FOR FILLINGS
12 ounces cream cheese1/3 cup sugar2 eggs1 teaspoon vanillaINGREDIENTS FOR TOPPING1 1/2 cups rhubarb1/4 cup red raspberries1/2 cup sugarPinch of cinnamonPinch of salt2 teaspoons cornstarch2 tablespoons water1 teaspoon butterDIRECTIONSTopping: Combine topping ingredients in a medium heavy sauce pan. Cook over medium-high heat until thickened, set aside until cooled. Recipe made 1 1/3 cups of fruit topping.
Filling: Beat cream cheese until fluffy; add remaining ingredients and beat well. Spread over crust and bake 25 to 30 minutes.
Refrigerate 2 to 3 hours before serving.
To serve: Spoon topping over each piece; eat, enjoy! You can use whatever seasonal fruit is available to make your topping.
Any day now we wil begin picking boysenberries! I've tried growing raspberries twice here in Arizona and both times the plants died due to our harsh summer heat. Boysenberries are a combination of blackberry and red raspberry, making them hardier. I'm hopeful I'll have enough berries for a boysenberry pie. But, since this is their first season producing fruit I may have to add a few blackberries to have enough fruit for a pie. Recipes and photos to follow soon! Thank you so much for visiting . . . Over at Julie's!!!