Rhubarb Berry Cheesecake Pie

I've been buying so many strawberries that I have to find new ways to use them, and I am never sorry to try a new dessert (especially one that doesn't involve the oven!). This is a beautiful and delicious one, with a wonderful combination of textures and flavors. It does need time to set up, both at the end and between the steps, so plan to make it a day ahead of when you will need to serve it (or want to eat it!).

Start by assembling the cream cheese layer. Combine the softened cream cheese and sweetened condensed milk in a large mixing bowl.



Beat until smooth, then add the lemon juice,



vanilla,



lemon peel and salt and beat well. Pour the filling into the crust (I used a store bought crust this time since I never have graham crackers on hand),



cover, and refrigerate for at least 2 hours. While it's chilling, you can make the topping. In a medium saucepan, bring the rhubarb and water to a boil.



If you're using frozen rhubarb, use only half of the water called for since the rhubarb will give off a lot of water when it cooks. Reduce the heat and simmer for about 7 minutes or until the rhubarb is tender. If you're using frozen, this will only take 3-4 minutes.

While the rhubarb is cooking, sprinkle the gelatin over the remaining water and let stand for 1 minute.



(I used flavored gelatin cause that's what I had. You really should use unflavored; it will work better! --because it will set up better....)

When the rhubarb is tender, drain the rhubarb, then return to the saucepan and add the sugar.



Pour in the gelatin,



then bring this mixture to a boil.



Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover, and refrigerate until slightly thickened, about 1 hour. Finally, stir in the strawberries,



then spoon the fruit topping over the cheesecake layer.



Refrigerate for at least 4 hours or overnight to set.

Get more inspiration at Cooking Thursday, Foodie Friday, Food on Friday and Friday Food.

Rhubarb Berry Cheesecake Pie

1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
3 Tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated lemon peel
dash salt
1 9-inch graham cracker crust
2 cups sliced fresh or frozen rhubarb
6 Tbsp. water, divided
1 1/2 tsp. unflavored gelatin
1/2 cup sugar
2 tsp. lemon juice
1 pint fresh strawberries, hulled and halved or quartered

In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, vanilla, lemon peel and salt. Pour into crust; cover and refrigerate for 2 hours.

Meanwhile, in a saucepan, bring rhubarb and 4 Tbsp. water to a boil. Reduce heat; simmer uncovered for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over 2 Tbsp. water; let stand for 1 minute. Return rhubarb to the saucepan; stir in gelatin and sugar then bring to a boil.

Remove from the heat and stir in lemon juice. Cover and refrigerate until slightly thickened, about 1 hour, then stir in strawberries. Spoon over pie. Refrigerate for at least 4 hours or overnight until set. Serves 8.