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Rhubarb-Raspberry Cheesecake Squares

Martha Stewart
  • 240 minutes
  • Serves 20

INGREDIENTS

6 oz

Raspberries, fresh

1 1/2

lbs Rhubarb stalks

2

Eggs, large

1 tbsp

Lemon juice, fresh

1 pinch

Salt, coarse

2 1/8 cups

Sugar

1/2 tsp

Vanilla extract, pure

18

Graham-cracker sheets

1 stick

Butter, unsalted

16 oz

Cream cheese

1/2 cup

Sour cream

1

packet Gelatin, unflavored powdered