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.