Cheesecake takes rhubarb contestJudy Rogers told the CHUM judges she had attended a conference where a mango cheesecake was served, and she liked it so much she adapted it for the rhubarb contest.
The winner of the CHUM Rhubarb Festival recipe contest followed an age-old recipe for success: She started with something she liked and then just added rhubarb.
Judy Rogers told the CHUM judges she had attended a conference where a mango cheesecake was served.
“It was so good that I recreated it when I returned home but added the rhubarb,” she said.
Here’s the recipe:
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon flour
1 large container Philadelphia "ready to use" cheesecake filling (comes in a tub in cream cheese section).
2 small containers of mango flavored yogurt
10 fresh strawberries
Preheat oven to 375. Combine 1 cup flour, ¼ cup sugar and ½ cup butter. Mix until crumbly and pat into bottom of 9 inch spring form pan.
Toss together chopped rhubarb, ½ cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Set aside to cool. Fold the two containers of mango yogurt into the cheesecake filling. Pour over cooled crust. Slice strawberries and place on top of cheesecake. Chill.