bonappetit3.6
Strawberry-Rhubarb Cheesecake Bars
These bright cheesecake bars set in a Triscuit crust feature spring's favorite flavor duo (strawberry + rhubarb), plus dollops of orange marmalade.
👥 9 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●food processor
- ●oven
- ●measuring cup
📝 Preparation Steps
1
Compote
2
Toss 10 oz. rhubarb, coarsely chopped (about 2 cups), 8 oz. strawberries, hulled, coarsely chopped (about 1 cup), and 2 tsp. cornstarch or potato starch in a medium saucepan to evenly coat. Add ¼ cup (50 g) sugar, 1 Tbsp. red wine vinegar, and pinch of kosher salt and cook over medium heat, stirring occasionally and mashing fruit with a potato masher or a large spoon, until jammy, 10–⏱️ 12 minutes. Transfer compote to a medium bowl and let cool.
. rhubarb, coarsely chopped (about 2 cups)10 oz. strawberries, hulled, coarsely chopped (about 1 cup)8 oz. cornstarch or potato starch2 tsp. red wine vinegar1 TbspPinch of kosher salt
3
Crust
4
While compote is cooling, place a rack in middle of oven; preheat to 325°. Lightly coat an 8x8" baking pan or dish with nonstick vegetable oil spray; line with parchment paper, leaving a generous overhang on all sides. Pulse 5 oz. Triscuits (about 30) in a food processor until finely ground; transfer to a large bowl. Wipe out food processor; reserve.
Nonstick vegetable oil spray (for pan). Triscuits (about 30)5 oz
5
Add 6 Tbsp. unsalted butter, melted, and 3 Tbsp. sugar to cracker crumbs and mix to combine. Scrape into prepared pan and firmly press with a flat-bottomed measuring cup to compact into an even layer across bottom of pan. Bake crust until set and slightly darkened in color, 30–⏱️ 35 minutes (it will continue to firm up as it cools). Let cool.
. unsalted butter, melted6 Tbsp. sugar3 Tbsp
6
Filling and Assembly
7
Process 1 lb. cream cheese, room temperature, ⅓ cup (67 g) sugar, ¼ cup plain whole-milk Greek yogurt, and pinch of kosher salt in reserved food processor until smooth. Add 2 large eggs and ½ tsp. vanilla extract and pulse just to combine. Scrape filling over cooled crust; smooth into an even layer. Dollop about half the compote over filling (save the rest for another use). Using a toothpick or chopstick, drag through dollops to create swirls. Dot 2–3 Tbsp. orange marmalade on top.
. cream cheese, room temperature1 lbPinch of kosher saltlarge eggs2–3 Tbsp. orange marmalade2
8
Bake cheesecake until mostly set (it should only jiggle slightly in the center when gently shaken), 25–⏱️ 30 minutes (it will bake more quickly in metal than glass). Let cool, then chill until cold, at least ⏱️ 6 hours and up to ⏱️ 12 hours. Remove cheesecake from pan; slice into 9 bars.
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