Strawberry Rhubarb Cheesecake Bars
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans....
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Cooking tools:
- Cooling rack
- Pastry cutter
- Hand mixer
- Offset spatula
- Baking pan
- Oven
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Chef's knife
- Refrigerator
Ingredients
- 1 cup all-purpose flour -
- 1/3 cup packed brown sugar -
- Dash kosher salt -
- 1/2 cup cold butter, cubed -
- 1/3 cup finely chopped pecans -
- Filling: -
- 1 package (8 ounces) cream cheese, softened -
- 1/4 cup sugar -
- 2 tablespoons 2% milk -
- 1 tablespoon lemon juice -
- 1/2 teaspoon vanilla extract -
- 1 large egg, room temperature, lightly beaten -
- JAM: -
- 1/2 cup sugar -
- 2 tablespoons cornstarch -
- 1-1/3 cups chopped fresh strawberries -
- 1-1/3 cups sliced fresh or frozen rhubarb -
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