RHUBARB-RASPBERRY CHEESECAKE SQUARES

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Rhubarb-Raspberry Cheesecake Squares image

Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Makes 20

Number Of Ingredients 12

1 stick unsalted butter, melted, plus more, room temperature, for pan
18 graham-cracker sheets
2 cups plus 2 tablespoons sugar
16 ounces cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
Pinch of coarse salt
2 large eggs, room temperature, lightly beaten
1 1/2 pounds rhubarb stalks, 5 stalks trimmed and halved lengthwise, the rest chopped (1 3/4 cups)
6 ounces fresh raspberries
1 tablespoon fresh lemon juice
1 packet (1/4 ounce) unflavored powdered gelatin

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
  • Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
  • Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
  • Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
  • Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
  • Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
  • Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
  • Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

m safwan
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These cheesecake squares were amazing! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Haris Iqbal
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Tanha Jannat
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These cheesecake squares were so good! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Mwaka Emmanuel Tekko
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Rintu Mazumder
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These cheesecake squares were amazing! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Reegan Evans
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Gabrielle Valliere
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These cheesecake squares were so good! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


shohid Islam
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Talib Talib
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These cheesecake squares were amazing! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Jade Stevens
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Roman Jani
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These cheesecake squares were so good! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


DeeZee _
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Isuru Dilshan
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These cheesecake squares were amazing! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Mahmood Yousif
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Petrosmzi Ngwane
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These cheesecake squares were so good! The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Mustansar Malik
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I made these cheesecake squares for a party and they were a huge hit! Everyone loved them. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


abdulrehman humayun
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These cheesecake squares were amazing! The cheesecake was creamy and smooth, and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.


Sanaaw
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I've made these cheesecake squares several times now and they are always a hit! The cheesecake is so creamy and flavorful, and the rhubarb-raspberry topping is the perfect balance of tart and sweet. I highly recommend this recipe.


Sabina Bista
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These were so delicious! I made them for a party and they were a huge hit. The cheesecake was creamy and the rhubarb-raspberry topping was the perfect balance of tart and sweet. I will definitely be making these again.