Lemon Cheesecake with Rhubarb-Strawberry Sauce

To Prepare Lemon Cheesecake:

Preheat oven to 350 degrees F.  Grease a 9-inch springform pan.  Set aside.

In a medium bowl, combine graham cracker crumbs, melted butter and 1 tbsp. granulated sugar.  Press into bottom and sides of the prepared springform pan.  Set aside.

In a large bowl, using a standing or handheld mixer, beat cream cheese, sugar, salt, lemon extract, and lemon zest.  Blend until smooth, scraping the bottom and sides of the bowl often.  Add eggs one at a time, beating well after each addition.  Pour cheesecake mixture into the pan.  Bake for 45-55 minutes until sides are set and center is slightly jiggly.  Cool on a wire rack.  Store covered in the refrigerator for up to a week.  Cheesecake can be frozen for up to 3 months, tightly wrapped in plastic wrap and aluminum foil.

To Prepare Rhubarb-Strawberry Sauce:

As cheesecake is baking, prepare Rhubarb-Strawberry Sauce.  Combine rhubarb, strawberries, lemon juice and sugar in a medium saucepan.  Cook over medium heat until boiling.  Stir frequently to avoid burning.  Cook sauce until it is thick and has a jam-like consistency (about 45 to 50 minutes).  Cool.  Serve over Lemon Cheesecake.  Refrigerate Sauce in a tightly-sealed container for up to 2 weeks.