Rhubarb & Strawberry Cheesecake Recipe
If you’re searching for the ultimate spring dessert, look no further than this Rhubarb & Strawberry Cheesecake. With its buttery graham cracker crust, luxuriously creamy filling, and a jewel-toned fruit compote that’s both sweet and tangy, this cheesecake captures the very essence of the season. It’s a showstopper for family gatherings, dinner parties, or simply to treat yourself with the best flavors that rhubarb and strawberries can offer.
Ingredients You’ll Need
Making a Rhubarb & Strawberry Cheesecake is delightfully straightforward, and each ingredient plays a starring role in building the unforgettable taste and texture of this dessert. Let’s break down what you’ll need and why each element matters:
- Graham cracker crumbs: These form the foundation of your crust, providing a crunchy, toasty base that perfectly balances the creamy filling.
- Granulated sugar: Used in both the crust and the filling, sugar brings the right level of sweetness without overwhelming the fruit’s natural tartness.
- Unsalted butter (melted): Binds the graham cracker crumbs together, adding richness and helping the crust hold its shape.
- Cream cheese (softened): The heart of the cheesecake, cream cheese delivers that classic tang and velvety-smooth texture.
- Vanilla extract: Just a teaspoon infuses the filling with aromatic warmth and rounds out the flavors.
- Large eggs: Eggs provide structure to the cheesecake, making it set beautifully while staying tender.
- Sour cream: A dollop of sour cream contributes a subtle tang and luscious creaminess to the filling.
- Chopped rhubarb: Rhubarb brings a bright, tart note and stunning color to the compote topping.
- Chopped fresh strawberries: Strawberries add natural sweetness and a gorgeous rosy hue, balancing the rhubarb’s tartness.
- Water: Helps the fruit simmer gently for the compote, creating a glossy, pourable sauce.
- Sugar (for compote): A touch more sugar softens the tang of the fruit and enhances its natural flavors.
- Cornstarch: Thickens the compote just enough so it doesn’t run off your beautiful cheesecake slices.
How to Make Rhubarb & Strawberry Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, making sure to pack it down evenly for a sturdy base. Bake for 10 minutes, then let the crust cool while you prepare the filling.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth with no lumps—this step is key for a silky texture. Add 1 cup of sugar and the vanilla extract, mixing until just combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently stir in the sour cream, which will give your Rhubarb & Strawberry Cheesecake its signature tang and richness.
Step 3: Assemble and Bake
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Place the pan on a baking sheet (just in case of any leaks) and bake for 50–60 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour—this helps prevent cracks. Once cooled to room temperature, refrigerate for at least 4 hours or overnight for best results.
Step 4: Prepare the Rhubarb & Strawberry Compote
While your cheesecake chills, make the star-studded fruit compote. In a small saucepan over medium heat, combine the chopped rhubarb, strawberries, water, and 1/4 cup sugar. Let the mixture simmer for 10–12 minutes, stirring occasionally, until the fruit is soft and releases its juices. Stir in the cornstarch and cook for another 1–2 minutes until the compote thickens to a spoonable consistency. Allow it to cool completely before using.
Step 5: Top and Serve
Just before serving, spoon the cooled compote generously over your chilled Rhubarb & Strawberry Cheesecake. The vibrant pink topping is not only gorgeous but also packs a punch of sweet-tart flavor that’s irresistible.
How to Serve Rhubarb & Strawberry Cheesecake
Garnishes
For a beautiful finish, garnish your Rhubarb & Strawberry Cheesecake with a few fresh strawberry slices, a sprinkle of lemon zest, or a handful of edible flowers. A light dusting of powdered sugar can also add an elegant touch that makes every slice look bakery-worthy.
Side Dishes
This cheesecake shines on its own, but if you want to create a full dessert spread, consider serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A crisp glass of rosé or a cup of good coffee also complements the tangy-sweet flavors beautifully.
Creative Ways to Present
If you’re feeling playful, try making mini cheesecakes in muffin tins for individual servings or use mason jars for a charming, portable treat. Layer the compote in the middle and on top of cheesecake parfaits for a stunning visual effect at picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rhubarb & Strawberry Cheesecake covered in the refrigerator for up to five days. The flavors only deepen as it sits, making those second-day slices even more irresistible. Be sure to keep the compote separate if you want to preserve the crispness of the fruit topping.
Freezing
This cheesecake freezes wonderfully. Wrap individual slices or the whole cheesecake (without the compote) tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator before topping with fresh or thawed compote.
Reheating
While cheesecake is best enjoyed chilled, if you prefer it slightly warmer, let it sit at room temperature for about 30 minutes before serving. There’s no need to use the microwave—this gentle warming keeps the texture just right and the flavors vibrant.
FAQs
Can I use frozen rhubarb and strawberries?
Absolutely! Just thaw and drain them well before using. Frozen fruit works perfectly for the compote and can be a lifesaver when fresh is out of season.
Why did my cheesecake crack?
Cracks can happen if the cheesecake is overbaked or cools too quickly. Letting it cool in the oven with the door slightly open helps, as does making sure you don’t overmix the batter, which can incorporate too much air.
Can I make Rhubarb & Strawberry Cheesecake ahead of time?
Yes, in fact, it tastes even better after chilling overnight! You can also prepare the compote up to three days in advance and store it in the fridge until you’re ready to serve.
What’s the best way to slice cheesecake cleanly?
Use a long, sharp knife dipped in hot water and wiped dry between each cut. This will give you those perfect, picture-worthy slices every time.
Is Rhubarb & Strawberry Cheesecake suitable for vegetarians?
Definitely! This recipe is completely vegetarian, as it uses no gelatin. Just check that your graham crackers are vegetarian-friendly if you need to be certain.
Final Thoughts
There’s truly nothing like the sweet-tart magic of Rhubarb & Strawberry Cheesecake to celebrate the flavors of spring and summer. Whether you’re an experienced baker or just looking for a showstopping dessert to impress your friends, give this recipe a try—you’ll be hooked from the very first bite!
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Rhubarb & Strawberry Cheesecake Recipe
- Total Time: 1 hour 35 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Rhubarb & Strawberry Cheesecake is a delightful dessert combining a creamy, smooth cheesecake with a tangy and sweet rhubarb and strawberry compote. Featuring a buttery graham cracker crust, this classic American dessert is perfect for spring and summer gatherings. The cheesecake is baked to perfection, chilled overnight, and topped with a freshly made fruit compote, creating a refreshing and colorful treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Rhubarb & Strawberry Compote
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups chopped fresh strawberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup sugar and the vanilla extract, mixing until smooth and well incorporated. Beat in the eggs one at a time, fully incorporating each before adding the next. Gently fold in the sour cream until the mixture is uniform.
- Bake the Cheesecake: Pour the cream cheese filling over the cooled crust, spreading evenly. Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to ensure a creamy texture. Remove from the oven and allow the cheesecake to cool completely.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare the Rhubarb & Strawberry Compote: In a small saucepan over medium heat, combine the chopped rhubarb, strawberries, water, and 1/4 cup sugar. Simmer gently for 10 to 12 minutes until the fruit softens and releases juices. Mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the simmering fruit mixture. Cook for an additional 1 to 2 minutes until the compote thickens. Remove from heat and let it cool completely.
- Serve: Spoon the chilled rhubarb and strawberry compote generously over slices of the chilled cheesecake just before serving to add a fresh and tangy flavor contrast.
Notes
- You can substitute frozen rhubarb and strawberries if fresh produce is unavailable; just make sure to thaw and drain excess liquid before use.
- The fruit compote can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
