Description
This Rhubarb & Strawberry Cheesecake combines the tangy flavor of rhubarb with the sweetness of strawberries, all wrapped in a creamy, rich cheesecake. The buttery, crumbly crust adds the perfect crunch, while the topping provides a refreshing burst of fruitiness. It’s a perfect dessert for spring and summer, and a great way to enjoy fresh, seasonal fruit!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Rhubarb & Strawberry Topping:
- 1 1/2 cups chopped rhubarb
- 1 cup strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp cornstarch (optional, to thicken)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture is well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream, and mix until fully incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. The edges should be slightly golden and the center should still have a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove from the oven and cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the Rhubarb & Strawberry Topping:
- In a medium saucepan, combine the chopped rhubarb, strawberries, sugar, lemon juice, and cinnamon (if using).
- Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes.
- If you prefer a thicker topping, mix the cornstarch with 1-2 tablespoons of cold water and add it to the fruit mixture. Stir and cook for another 2-3 minutes until it thickens.
- Remove from heat and let it cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, spoon the rhubarb and strawberry topping over the cheesecake, spreading it evenly.
- Serve chilled for the best texture and flavor.
Notes
- Rhubarb Substitution: If rhubarb is not available, you can substitute with other fruits like raspberries or blueberries for a different flavor profile.
- Make-Ahead: This cheesecake is great to make ahead. It can be stored in the refrigerator for up to 3 days before serving.
- Freezing: You can freeze the cheesecake without the topping for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 75mg