Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Strawberry Rhubarb Cheesecake
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- #104112
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
3/4 cup margarine, softened
1/3 cup brown sugar, packed
1 1/2 cup flour
1/2 cup pecans, chopped
FILLING
2 packages (8 ounce size) cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
TOPPING
3 cups rhubarb, fresh or frozen, coarsely chopped
1 cup sliced fresh strawberries
1 cup sugar
1/4 cup water
4 teaspoons cornstarch
directions
CRUST: Combine margarine, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13" pan. Bake at 375 degrees F for 10-12 minutes, until lightly browned.
FILLING: Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 minutes, until filling is set. Cool slightly.
TOPPING: In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2-3 minutes until mixture thickens.
Cool slightly. Spread over baked cheesecake. Refrigerate 8 hours or overnight. Cut into squares.
added by
Angiebaby
nutrition data
409 calories, 25 grams fat, 43 grams carbohydrates, 5 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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