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Delicious Strawberry Rhubarb Cheesecake topped with whipped cream and strawberry compote.

Strawberry Rhubarb Cheesecake

A creamy and fruity cheesecake that combines the sweetness of strawberries with the tartness of rhubarb, perfect for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 7 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Crushed graham crackers For the crust
  • 1/2 cup Melted butter To bind the crust
  • 2 tablespoons Granulated sugar For the crust
For the filling
  • 16 oz Full fat cream cheese, softened Should be at room temperature
  • 1/2 cup Granulated sugar For sweetness
  • 1/2 cup Sour cream or plain Greek yogurt Makes the filling taste less heavy
  • 3 large Eggs Room temperature, add one at a time
  • 1 tablespoon Vanilla extract For flavor
For the topping
  • 2 cups Fresh strawberries, chopped Thawed and drained if using frozen
  • 2 cups Rhubarb, sliced Into small pieces for even cooking
  • 1/2 cup Granulated sugar Add more if rhubarb is too tart
  • 1 tablespoon Cornstarch For thickening
  • 1 tablespoon Lemon juice Adds brightness and acidity

Method
 

Making the crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the crushed graham crackers with melted butter and sugar.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes, then let it cool.
Mixing the filling
  1. Beat the softened cream cheese with sugar until smooth.
  2. Add sour cream and vanilla, and mix well.
  3. Add eggs one at a time, mixing on low until just combined.
Preparing the topping
  1. In a saucepan, cook chopped strawberries and rhubarb with sugar and lemon juice over medium heat.
  2. Once the fruit softens, stir in the cornstarch slurry and cook until thickened.
  3. Allow to cool for 10-15 minutes.
Assembling and baking
  1. Pour the cheesecake filling over the crust.
  2. Spoon the cooled fruit mixture on top and gently swirl.
  3. Place the springform pan into a larger roasting pan filled with hot water halfway up the sides.
  4. Bake for 60 to 75 minutes until edges are set and center jiggles slightly.
  5. Turn off the oven, crack the door, and let it sit for 45-60 minutes.
  6. Cool on the counter until no longer warm and then refrigerate for at least 6 hours or overnight.

Notes

Ensure all ingredients are at room temperature for best mixing. Use a water bath for creaminess and avoid cracks. Cool slowly to prevent temperature shock.