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Strawberry Rhubarb Swirled Cheesecake Squares

IMG_9357.PNGRhubarb and strawberries, although a classic combination, is a combination that is relatively new to me and up until a few weeks ago, was something that I’d never even tasted despite noticing its increasing popularity within restaurants and throughout the pages of food magazines.

Growing up in New York City, it wasn’t necessarily an ingredient you saw lining the supermarket shelves, but having recently gotten my hands on a few stalks, my curiosity piqued, and I decided to give this strange ingredient a try.

To me, it visually resembled celery, so I couldn’t imagine how it would taste in something sweet, and after giving a raw piece a few nibbles and being met with a bitter, almost acrid taste, I was still skeptical about how this would all go down, but I’m so happy that I did give it a try because this stuff is so amazingly delicious!

Mixed with the sugar and strawberries, and cooked down into a pretty pink sauce, it truly is the perfect combination of sour and sweet. I was actually quite surprised that it could taste so good! Pairing it with a creamy cheesecake seemed like the next best thing, so I did just that, and the flavors worked so well together. I also decided to mix things up just a bit and made the crust out of crushed Speculoos cookies and boy, I couldn’t get enough! I am now proud to call myself a rhubarb fan.

So the moral of the story is even if an ingredient looks a little strange at first, give it a try and it might just become your next favorite thing!

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Strawberry Rhubarb Swirled Cheesecake Squares

Ingredients

Strawberry Rhubarb Sauce

  • 4 stalks of rhubarb, chopped
  • 2 cups of strawberries, halved
  • 3 tablespoons of sugar
  • 1/4 cup of water

Cheesecake

  • 2 8-ounce packages of cream cheese
  • 1 cup of yogurt (I used siggi’s Plain)
  • 3 eggs
  • 1 teaspoon of vanilla
  • 1/2 cup of sugar

Speculoos Cookie Crust

  • 5 tablespoons of butter, melted
  • 1 7-ounce box of Speculoos cookies

Preparation

  1. Make the strawberry rhubarb sauce first by adding the rhubarb, strawberries, sugar, and water to a sauce pan. Allow to simmer for about 10 minutes or until the strawberries and rhubarb have begun to break down.
  2. Allow to slightly cool and place into a food processor or blender to smoother.
  3. Preheat the oven to 350°F and line a 9×9 square cake pan with parchment paper.
  4. Place the cookies in a food processor and pulse until fine. Once you’ve done that, place into a large bowl and pour in the melted butter, mixing until the texture is nice and crumbly, almost like wet sand. I didn’t add any extra sugar because the cookies already have sugar in them, but most definitely fell free to adjust to your taste.
  5. Firmly (but not too firmly!) press the cookie/butter mixture into the bottom of the parchment-lined cake pan and place into the oven to set for about 10 minutes. Remove and allow to cool.
  6. Add the cream cheese, yogurt, sugar, and vanilla to the bowl of a stand mixture and mix until just combined. Add each egg one at a time, mixing into between.
  7. Pour the cheesecake mixture on top of the cookie crust and smooth using a rubber spatula.
  8. Now comes the fun part! Dot the cheesecake with strawberry rhubarb sauce and carefully begin to swirl into fun patterns using either a sharp knife or an offset spatula. Clean between each swirl, making sure not to over mix.
  9. Place the cheesecake into the oven and bake for about 45 to 50 minutes, removing from oven and refrigerating at least overnight before cutting into squares.

I’ll be bringing these to share at Fiesta Friday #70 hosted this week by Angie at The Novice Gardener,  Dini at Giramuk’s Kitchen and Mollie at The Frugal Hausfrau. Please come party with us!

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24 Comments

  • Reply
    apuginthekitchen
    May 29, 2015 at 8:21 pm

    Beautiul cheesecake and I love strawberry rhubarb, it’s classic and delicious.

  • Reply
    Andrea Giang | Cooking with a Wallflower
    May 30, 2015 at 2:38 am

    This cheesecake looks soo amazing!

  • Reply
    spiceinthecity
    May 30, 2015 at 4:11 am

    Whoa, these cheesecake squares look brilliant! Love the swirls love the flavors!

  • Reply
    Jhuls
    May 30, 2015 at 5:26 am

    Any cheesecake with Speculoos sounds really amazing to me. This indeed looks perfect. Happy FF, Justine. 🙂

  • Reply
    FrugalHausfrau
    May 30, 2015 at 8:26 am

    I imagine these taste as lovely as they look! It’s funny how the sweeter, softer strawberries work so well with the crisper, tart rhubarb but it’s such a classic combo! Thanks for bringing this along to FF!

    • Reply
      Justine @ Born and Bred in Brooklyn
      June 8, 2015 at 12:26 pm

      Absolutely! The strawberries definitely help mellow out the intensity of the rhubarb to create such a wonderful tasting dessert that I can’t get enough of 😀

  • Reply
    Loretta
    May 30, 2015 at 10:06 pm

    Just lovely, it’s good to know that you finally got hooked on rhubarb – yes I imagine it was tough at first, but there’s nothing like a good rhubarb pie, or in this case gorgeous strawberry rhubarb cheesecake squares. Will definitely be trying your recipe, thanks for sharing 🙂

  • Reply
    tentimestea
    May 31, 2015 at 11:30 pm

    Beautiful marbled design! I love the colour of the strawberry rhubarb mixture…and I do love speculoos as well 🙂 The resemblance to celery does sometimes seem a bit odd, doesn’t it? I suppose that’s why I like the red stalks more…

    • Reply
      Justine @ Born and Bred in Brooklyn
      June 4, 2015 at 7:20 pm

      Haha, yes! The first ones I worked with were a lot greener than I had seen and they were strange to work with, but luckily once cooked they tasted nothing like celery. Thanks for stopping by! 🙂

  • Reply
    Angela | The Chewy Life
    June 1, 2015 at 11:00 pm

    This is making me drool 🙂

  • Reply
    Josette@thebrookcook
    June 4, 2015 at 9:31 pm

    What beautiful & tasty squares- the speculoos crust makes me want to try this one for sure 😉 NICE!

  • Reply
    Hari Qhuang
    June 22, 2015 at 3:16 pm

    It’s so – if I may borrow my friend’s favorite term – “sex & the city”.
    I can totally imagine someone (probably SJP) eating this in a roadside cafe in NYC (though I have never been there!) LOL!

  • Reply
    Mila
    August 3, 2015 at 9:44 am

    Wow! Beautiful! I wish I could try one!

    • Reply
      bornandbredinbrooklyn
      August 4, 2015 at 10:12 pm

      Thank you so much!

  • Reply
    CakePants
    August 8, 2015 at 11:16 pm

    These cheesecake bars look scrumptious! I bet that speculoos crust is super tasty. And I completely understand your reservations about rhubarb looking like celery – I still think about that every time I use some!

    • Reply
      bornandbredinbrooklyn
      August 9, 2015 at 11:58 pm

      Haha! I’m totally a rhubarb fan now, even with it’s funny appearance 😀 And thank you so much for your kind words!

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