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
Scale
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
