RHUBARB-RASPBERRY CHEESECAKE SQUARES
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
- Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
- Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
- Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
- Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
- Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
- Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
- Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.
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Donkey kong Main SSBU
[email protected]These were a bit too sweet for my taste, but I think I'll try using less sugar next time.
John Emmaneaul
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cheesecake filling is so creamy and the rhubarb and raspberries add a perfect tartness.
Roseline Ogbodo
[email protected]I made these for my son's birthday party and they were a huge hit! The kids loved them.
Manisa Scott
[email protected]These were delicious! The crust was perfectly graham crackery and the cheesecake filling was creamy and smooth. The rhubarb and raspberries added a nice tartness.
TheUnknownYoutubeGuy
[email protected]These were okay, but I think I would have liked them better if the cheesecake filling was a little more dense.
Bacon Gaming
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Fakhurnissa Fakhurnissa
[email protected]These were really easy to make and they turned out great! I used frozen raspberries and rhubarb and they still tasted delicious.
Sani Hamidu
[email protected]These were a bit too tart for my taste, but my husband loved them. I think I'll try using less rhubarb next time.
Shoaib Noor
[email protected]I followed the recipe exactly and they turned out perfect. The cheesecake filling was creamy and smooth, and the rhubarb and raspberries added a nice tartness.
Lalita Hong
[email protected]These were delicious! I made them for a party and everyone loved them.
Deepak my heart Beat
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cheesecake filling is so creamy and the rhubarb and raspberries add a perfect tartness.
Ami Playz
[email protected]These were so easy to make and they turned out beautifully. I used fresh raspberries and rhubarb from my garden and they were amazing.
fazal baqi
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Minul Hasan
[email protected]These cheesecake squares were a hit! The combination of rhubarb and raspberries was perfect, and the cheesecake filling was creamy and delicious. I loved the graham cracker crust too.