- Zahara K.
6 tbsp. salted butter 1½ cups vanilla wafer crumbs ½ cup white granulated sugar 8 oz. cream cheese 1 tsp. corn starch 1 tsp. fresh lemon juice ½ tsp. real vanilla extract ½ cup heavy whipping cream 1 cup strawberries 1 cup rhubarb 1½ tbsp. minute tapioca
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 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. I press it with the bottom of a measuring cup.
It helps to wrap the cellophane over the sides and pinch to keep it from overflowing over the top. Bake for 10 minutes and remove. 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 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 with hand mixer.
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.