Strawberry Apple Rhubarb Cheesecake
- 1 1/2 cups vanilla wafer cookie crumbs, approximately 36 (1 1/2-inch) cookies
- 5 tbsp butter, melted
- 1/2 cup granulated sugar
- 5 eggs, separated and room temperature
- 1 1/4 cups sugar
- 3 tbsp flour
- 2 tbsp butter
- ½ cup Stonewall Kitchen Strawberry Apple Rhubarb Jam (Blueberry Rhubarb Jam is also DELICIOUS)
- 1/2 tsp salt
- 3 (8-ounce) packages cream cheese, room temperature
- 3/4 cup whipping cream
Preheat oven to 350°F.
To make vanilla wafer crumbs; place cookies in a food processor and process until fine crumbs are formed. Combine wafer crumbs, melted butter and granulated sugar and mix thoroughly. Press crumb mixture in the bottom of a 9-inch spring form pan. Bake crust in a 350°F oven for 8 minutes.
Place egg yolks in a mixer (or use a hand mixer) and beat on medium speed for 5 minutes. In a small bowl, combine the sugar and flour. Add to the egg yolk mixture and beat until combined.
In a small saucepan heat the butter and jam until melted and smooth.
Add the cream cheese, salt and half of the jam mixture to the egg yolks. Save the remaining half of the jam mixture in a small microwave safe bowl. Beat until uniformly blended.
In a separate bowl, whip egg whites until stiff peaks form. Fold into cream cheese mixture.
Pour cheesecake mixture over prepared crust. Place pan in center of the 350°F oven. Bake for 30 minutes. Reduce heat to 225°F and bake an additional 35-40 minutes or until center of cheesecake barely jiggles when the pan is tapped. Cool completely.
Once cheesecake is completely cooled, reheat the remaining jam/butter mixture and spread evenly across the top of the cake. Cheesecake can be prepared a day ahead and kept covered and chilled in the refrigerator.