Well here we are at the tail end of August and there seems to be this ongoing question here in Ottawa about whatever happened to our summer of 2014? Our summer only started after a very late arrival and now I’m starting to think it’s trying to make an even quicker exit! There is light at the end of the tunnel though, because the forecast is promising a very sunny and hot Saturday and Sunday this weekend. So in honour of this too good to be true, I’ll believe it when I see it forecast I’ve decided to share with you my Strawberry-Rhubarb Cheesecake in a jar recipe. They’re perfect for those hot “dog days of summer” when you want something cold and refreshing yet a little sweet and decadent at the same time.
Now, every year our good neighbours Bruce & Sydney bring over a huge bundle of their Rhubarb. I’ve never made anything with Rhubarb-EVER… so that first year I was a little beside myself as to what I was going to do with this bounty of ruby coloured stalks. I decided to try making jam. Well I must have won the fruit lottery that same summer because the very next day my friend Joanne gave me a basketful of fresh strawberries. Now if that isn’t perfect timing…I don’t know what is! My first attempt at rhubarb jam had now turned into my first attempt at “strawberry-rhubarb jam”. I am happy to report that the whole jam making process wasn’t as hard as I thought, the end result was a hit and a new tradition was born.
This year I decided to try something a little different with my treasure trove of jam. I made these cute little strawberry-rhubarb cheesecakes in a jar. The recipe is for a no-bake cheesecake, it’s super simple and even simpler to make. After you’re done assembling them just pop them in the freezer and you’ll have a perfectly decadent dessert to enjoy whenever you want. They also make great little gifts.
I think I’m going to present these two jars to the weather Gods as a kind of offering and hope they really do bring us a true August heat this weekend! What do you think?
Buon Appetito everyone!
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine or butter, softened
1/4 cup sugar
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Jam of your choice or pie filling of your choice
1. Mix together the graham cracker crumbs, margarine or butter, and sugar in a bowl until well incorporated and crumbly. Press into the bottom of your jars, going up the sides a little bit.
2. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and easy to spread. Make the whipped cream and then whisk it into the cream cheese mixture until smooth. Pour cream cheese into the jars. Smooth the top with a spoon, and refrigerate until firm, about 2 to 3 hours. Spread the jam or pie filling of your choice over the top, put the lids on and refrigerate or freeze until ready to serve.