6 Serving Cheesecake

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Sometimes I crave a piece of cheesecake but, don't want a huge 12 servings cake. I came up with a recipe that still has all the flavor and texture of a full size cheesecake and takes half the time to bake.

Raspberry Rhubarb Cheesecake.

Will loved the tasty, pecan crust, creamy filling and delicious raspberry-rhubarb topping!

I love surprising Will with dessert. Today I picked the last of our rhubarb, it wasn't alot, but enough for some muffins or a small cheesecake. I opted for the cheesecake! Our rhubarb is green and, I want the topping to be rosy. Since I didn't have the predictable strawberry/rhubarb combo, I decided to add 1/4 cup of red raspberries. I've never considered this mixture before but I must say, "The favors are absolutely wonderful together!".

INGREDIENTS FOR CRUST

1/2 cup flour

1/4 cup flour

1/4 cup brown sugar, packed

2 tablespoons butter

1/8 teaspoon salt

1/2 teaspoon vanilla

1/4 cup finely chopped pecans or walnuts, optional

INGREDIENTS FOR FILLINGS

12 ounces cream cheese

1/3 cup sugar

2 eggs

1 teaspoon vanilla

INGREDIENTS FOR TOPPING

1 1/2 cups rhubarb

1/4 cup red raspberries

1/2 cup sugar

Pinch of cinnamon

Pinch of salt

2 teaspoons cornstarch

2 tablespoons water

1 teaspoon butter

DIRECTIONS

Topping: Combine topping ingredients in a medium heavy sauce pan. Cook over medium-high heat until thickened, set aside until cooled. Recipe made 1 1/3 cups of fruit topping.

Crust: Mix crust ingredients together using fingers or fork. Press into 10 x 6 1/2 inch pan. Bake 10 minutes in a 350F oven

Filling: Beat cream cheese until fluffy; add remaining ingredients and beat well. Spread over crust and bake

25 to 30 minutes.

 

Refrigerate 2 to 3 hours before serving.

Yummy cheesecake hot from the oven!

To serve: Spoon topping over each piece; eat, enjoy! You can use whatever seasonal fruit is available to make your topping.

Any day now we wil begin picking boysenberries! I've tried growing raspberries twice here in Arizona and both times the plants died due to our harsh summer heat. Boysenberries are a combination of blackberry and red raspberry, making them hardier. I'm hopeful I'll have enough berries for a boysenberry pie. But, since this is their first season producing fruit I may have to add a few blackberries to have enough fruit for a pie. Recipes and photos to follow soon! Thank you so much for visiting . . . Over at Julie's!!!