Description
A nostalgic dessert melding the sweetness of strawberries with the tartness of rhubarb in a creamy cheesecake filling over a crunchy Triscuit crust.
Ingredients
Scale
- 10 oz. rhubarb, coarsely chopped (about 2 cups)
- 8 oz. strawberries, hulled, coarsely chopped (about 1 cup)
- 2 tsp. cornstarch or potato starch
- ¼ cup sugar
- 1 Tbsp. red wine vinegar
- Pinch of kosher salt
- Nonstick vegetable oil spray (for pan)
- 5 oz. Triscuits (about 30)
- 6 Tbsp. unsalted butter, melted
- 3 Tbsp. sugar
- 1 lb. cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup plain whole-milk Greek yogurt
- Pinch of kosher salt
- 2 large eggs
- ½ tsp. vanilla extract
- 2–3 Tbsp. orange marmalade
Instructions
- Begin by tossing the rhubarb, strawberries, and cornstarch in a saucepan. Add the sugar, red wine vinegar, and a pinch of salt. Cook until jammy, about 10–12 minutes. Once cool, set aside.
- Preheat your oven to 325°F (160°C). Coat an 8×8 inch baking pan with nonstick spray and line with parchment paper.
- Pulse the Triscuits into fine crumbs and mix with melted butter and sugar until the mixture resembles wet sand. Press into the bottom of the pan and bake for 30–35 minutes until golden. Allow to cool.
- Blend the cream cheese, sugar, Greek yogurt, and salt in a bowl until smooth. Beat in the eggs and vanilla until fully incorporated.
- Pour the cream cheese mixture over the cooled crust, then swirl in the cooled fruit compote. Drop spoonfuls of orange marmalade on top.
- Bake until mostly set, about 25–30 minutes, ensuring the center has a slight jiggle. Let cool at room temperature, then refrigerate for at least 6 hours before slicing.
Notes
For a different crust, substitute Triscuits with graham crackers or digestive biscuits. Consider adding lemon zest to the fruit compote for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg