- Holly K.
Pre-heat oven to 350 F. (175 C.) Use a food processor to make 1½ cups of vanilla wafer crumbles
In a mixing bowl, mix 6 tbsp. melted butter and 2 tbsp. white granulated sugar with crumbles until thoroughly combined.
Pour the buttery crumbles into a tart tin with a removable bottom. Spread crumbles evenly on the bottom of the tin and up the sides.
Pinch sides tightly. Bake for 10 minutes and remove (keep oven on for the strawberry rhubarb). Cool for 5 minutes, then refrigerate.
Slice 1 cup strawberries and 1 cup rhubarb into small pieces. In a mixing bowl, combine with 1½ tbsp. minute tapioca, and 2 tbsp. sugar. Bake for 25 minutes.
Add ½ cup heavy whipping cream and 1 tsp. cornstarch to food processor. Process on a puree setting for about 15-20 seconds until the cream stops splashing inside.
Add whipped cream to a mixing bowl with 8 oz. softened cream cheese, 1 tsp. fresh lemon juice, ½ tsp. real vanilla extract, and ¼ cup sugar. Thoroughly mix ingredients.
Remove tart crust from refrigerator. Spoon cheesecake mixture in, gently pressing it to the edges but not up the sides. Cover with cellophane and refrigerate.
Once strawberry-rhubarb is done baking, remove and mix with a spoon to break up the fruit into a semi-smooth texture. Refrigerate for 2 hours.
After 2 hours, gently spoon strawberry-rhubarb on top of the cheesecake, spreading it to the edges. Refrigerate tart for 8 hours before serving.