Strawberry Rhubarb Cheesecake
This strawberry rhubarb frozen cheesecake pie is the perfect summer dessert! With a creamy, dairy-free filling and a sweet, tangy topping, it’s sure to be the highlight of any afternoon gathering.
Equipment
- Electric mixer, Pot, Pie crust (8-inch or 9-inch), Bowl, Measuring spoons, Spatula, Freezer
Ingrediënten
- 12 ounces 340 g sliced fresh strawberries
- 8 ounces 227 g chopped fresh rhubarb
- 1 cup 235 ml water
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml lemon juice
- ¼ cup 32 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry
- 1 pound 455 g nondairy cream cheese
- 2 cups 240 g powdered sugar
- 1 Vanilla Cookie Pie Crust page 417
Instructies
- In a pot, combine strawberries, rhubarb, water, sugar, and lemon juice.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Add the cornstarch slurry to the pot and stir until the mixture thickens.
- Remove from heat and let the mixture cool.
- Reserve 1 cup of the cooled strawberry rhubarb glaze for topping.
- Using an electric mixer, beat the nondairy cream cheese until smooth.
- Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth.
- Pour the cream cheese mixture into the vanilla cookie pie crust.
- Freeze the pie for a few hours until set.
- Before serving, top with the reserved strawberry rhubarb glaze.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a chilled Pink Pomegranate Mimosa for a fun and festive pairing.Wine Advice:
A sweet, sparkling wine like Moscato d’Asti would pair wonderfully with the sweetness and tartness of this dessert.Nutritional Information
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 15 g | Fiber: 4 g | Sugar: 38 g | Salt: 0.2 g
