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
Dash kosher salt
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
1 tablespoon lemon juice
1. 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.
2. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
4. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
5. For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
6. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling YIELD: 16 servings.