How hot is it in New York in the summer? So hot I used a man just for his shadow. So hot you be frying bacon on the sidewalk. At least that’ what some say. For me, it’s so hot that merely going into the kitchen is reason to shower.
So when I craved cheesecake, I whined, “I don’t wanna turn on the oven, don’t wanna!” Enter sweetened condensed milk: malty, smooth, and the antidote for baked custard. This cheesecake is sweeter than most, so the crust doesn’t need additional sugar, and it balances rhubarb (or any tart fruit). Yes, that pinkish celery thing that actually doesn’t need strawberries. It’s floral and fruity on its own, kind of like pink lemonade. How’s that for a vegetable (and a no-bake dessert)?
- Place rhubarb, sugar, and lemon juice in a heavy pan. Cook over low heat until the rhubarb has softened, about 10 minutes.
- Cool completely and store in the fridge.
- Stir graham cracker crumbs and butter in a bowl until evenly moistened.
- Pat into a deep-dish 9-inch pie pan.
- Freeze for 20 min.
- Meanwhile, beat cream cheese on medium speed in a large bowl. When softened, add sweetened condensed milk and mix till smooth. Beat in lemon juice and vanilla.
- Pour cream cheese mixture into prepared pie crust and refrigerate until firm, or at least three hours.
- When ready to serve, spread rhubarb compote over cheesecake.
Save leftover rhubarb for (frozen) yogurt, vanilla ice cream, or pudding.