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1
Heat oven to 400F.
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2
Combine flour and 1/4 cup sugar in bowl.
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3
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; stir in milk until moistened.
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4
Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch springform pan.
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5
Bake 15 minutes; remove from oven.
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6
Cool to room temperature.
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7
Reduce oven temperature to 325F.
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8
Combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan.
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9
Stir in strawberries and rhubarb.
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10
Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil.
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11
Continue cooking, stirring constantly, 2-3 minutes or until thickened; remove from heat.
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12
Cool to room temperature.
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13
Place cream cheese, 1 cup sugar and lemon zest in bowl; beat at medium speed until well mixed.
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14
Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed.
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15
Spoon half of cheesecake mixture over cooled crust.
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16
Spoon half of filling over cheesecake mixture; swirl with knife.
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17
Top with remaining cheesecake mixture.
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18
Spoon remaining filling over cheesecake; swirl with knife.
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19
Bake 60-75 minutes or until center is just set.
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20
(If browning too quickly, loosely cover with aluminum foil.)
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21
Turn off oven; open oven door 4 inches.
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22
Let cheesecake stand in oven 30 minutes; remove from oven.
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23
Loosen sides of cheesecake from pan by running knife around inside of pan.
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24
Cool in pan 2 hours.
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25
Cover; refrigerate 8 hours or overnight.
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26
Remove sides of pan.
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27
Store refrigerated.
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28
*Substitute frozen strawberries, thawed, well-drained.
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29
**Substitute frozen rhubarb, thawed, well-drained.
