Recipe of the Day

Rhubarb Berry Cheesecake: Prep: 35 min. + chilling Yield: 6-8 Servings 35 35 Ingredients •1 package (8 ounces) Philadelphia® Cream Cheese, softened [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals. See More Recipes > •1 can (14 ounces) sweetened condensed milk •6 tablespoons lemon juice •1 teaspoon grated lemon peel •1 teaspoon vanilla extract •Dash salt •1 graham cracker crust (9 inches) •TOPPING: •2 cups sliced fresh or frozen rhubarb •1/4 cup plus 2 tablespoons water, divided •1-1/2 teaspoons unflavored gelatin •1/2 cup sugar •2 teaspoons lemon juice •1 pint fresh strawberries, hulled and halved lengthwise Directions •In a large bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours. • Meanwhile, in a large saucepan, bring rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil. • Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set. Yield: 6-8 servings.