This article presents a delicious recipe for strawberry and rhubarb cheesecake bars featuring a unique crust made from ground Triscuit crackers. The recipe highlights a sweet-tart rhubarb and strawberry compote swirled into a creamy cheesecake filling with orange marmalade, adding a burst of citrus flavor. The instructions emphasize the importance of proper pan preparation to ensure easy removal, making it a suitable treat for spring gatherings. Test kitchen feedback confirms the crust's delightful pairing with the filling, enhancing the overall flavor of the bars.
Incorporating the bright flavors of strawberry and rhubarb, these cheesecake bars are perfectly balanced with a salty Triscuit crust and a citrusy hint from orange marmalade.
Even those who typically find Triscuits too salty were enamored by how well they complement the creamy cheesecake and the sweetness of the fruit.
For easy removal of the chilled bars after baking, greasing the pan and adding a parchment paper lining is essential.
The vibrant compote made from rhubarb and strawberries adds a fresh spring twist to the classic cheesecake recipe, elevating its taste and presentation.
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