Directions

Strawberry-Rhubarb Swirl:

1. Add all ingredients to a saucepan over medium heat.
2. Cook, stirring often, crushing the fruit as it softens.
3. Simmer for approximately 12 minutes, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and blend with an immersion blender until smooth.
5. Cool completely.

Buttery Crust:

1. Line an 8 x 12 inch bar pan with parchment paper.
2. Combine all ingredients in a mixing bowl until evenly incorporated.
3. Press mixture firmly and evenly into prepared pan.
4. Bake at 350 °F for approximately 10 minutes, until set.
5. Remove from oven and allow to cool completely.

Cheesecake Filling:

1. In a stand mixer fitted with the paddle attachment, combine cream cheese and mascarpone until smooth.
2. Slowly add sugar, mixing until fully incorporated.
3. Add butter, vanilla, and lemon juice. Mix until smooth.
4. Add eggs one at a time, mixing just until incorporated after each addition.
5. Add sour cream and lemon rind. Mix until combined, scraping down sides as needed.
6. Use filling immediately or hold refrigerated until ready to assemble.

Bar Assembly::

1. Pour filling evenly over the cooled crust, spreading to the edges.
2. Spoon fruit compote over the surface of the filling.
3. Using a knife or skewer, gently swirl the compote into the filling.
4. Bake at 325 °F for approximately 40 minutes, until set.
5. Remove from oven and allow bars to cool completely in the pan.
6. Refrigerate for a minimum of 8 hours, preferably overnight, to allow for clean slicing.

Storage:

1. Store bars covered in the pan or transfer to an airtight container.
2. Refrigerate at ≤4 °C / 40 °F.
3. Use within 3–4 days.

Service:

1. Remove bars from refrigeration.
2. Cut into portions as required using a clean, hot knife.
3. Serve chilled or as specified.