Comida Kraft
Recipe Box

Strawberry-Rhubarb Swirl Cheesecake

Prep Time
20
min.
Total Time
6
hr.
45
min.
Servings

16 servings

What You Need

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Make It

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  • Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
  • Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Note

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 360
Total fat 25g
Saturated fat 14g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 23g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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