The Recipe
Rhubarb Berry Cheesecake Pie Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
As soon as strawberries and rhubarb come into season, I pull out this recipe so I'm ready to make it when the fruit is at its peak. The combination of flavors and textures simply can't be beat. This cheesecake truly tastes like springtime! —LeeAnn McCue
INGREDIENTS
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- Dash salt
- 1 graham cracker crust (9 inches)
- TOPPING:
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup plus 2 tablespoons water, divided
- 1-1/2 teaspoons unflavored gelatin
- 1/2 cup sugar
- 2 teaspoons lemon juice
- 1 pint fresh strawberries, hulled and halved lengthwise
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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