There is something truly magical about the combination of tangy rhubarb and sweet strawberries swirled atop a creamy, velvety cheesecake. This Rhubarb & Strawberry Cheesecake Recipe brings together the perfect balance of tart and sweet with a luscious texture that melts in your mouth. Whether you’re looking to impress at a gathering or simply indulge in a rich, fruity dessert, this cheesecake is a showstopper that will quickly become a beloved favorite.
Ingredients You’ll Need
The beauty of this Rhubarb & Strawberry Cheesecake Recipe lies in its simple yet essential ingredients. Each element plays a crucial role in creating the perfect harmony of flavor, texture, and color that makes this cheesecake irresistible.
- Graham cracker crumbs: Create a crunchy and buttery base that provides a perfect contrast to the creamy cheesecake.
- Granulated sugar: Sweetens both the crust and filling, balancing the natural tartness of the rhubarb and strawberries.
- Ground cinnamon (optional): Adds a subtle warm spice, enhancing the flavor depth of the crust and topping.
- Unsalted butter, melted: Binds the crust ingredients together for a rich and stable foundation.
- Cream cheese, softened: The creamy heart of the cheesecake, delivering rich flavor and smooth texture.
- Eggs: Provide structure and help the cheesecake set beautifully without drying out.
- Vanilla extract: Brings a sweet aroma and enhances the overall flavor profile.
- Sour cream and heavy cream: Add a silky, rich finish to the filling, keeping it moist and tender.
- Chopped rhubarb: Offers a bright, tart punch that pairs perfectly with the strawberries.
- Strawberries, hulled and sliced: Add natural sweetness and vibrant color to the topping.
- Lemon juice: Balances sweetness with fresh citrus notes for the fruit topping.
- Cornstarch (optional): Helps thicken the topping for a perfect spreadable consistency.
How to Make Rhubarb & Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and cinnamon if you’re using it. Pour in the melted butter and stir until every crumb is coated and the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that will hold your cheesecake together beautifully. Bake the crust for 8 to 10 minutes until it’s lightly golden and smells amazing. Once baked, remove it from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Next, it’s time to whip up the cheesecake filling, the creamy dream that makes this dish so special. In a large bowl, beat the softened cream cheese with sugar until you achieve a perfectly smooth and creamy texture with no lumps. Add the eggs one at a time, beating well after each addition to incorporate air and ensure a silky finish. Mix in the vanilla extract, sour cream, and heavy cream—these help enhance richness and give the filling its exquisite softness. Pour this luscious mixture evenly over the cooled crust, smoothing it out with a spatula for a flawless surface.
Step 3: Bake the Cheesecake
Place your cheesecake in the oven and bake for about 50 to 60 minutes. You’ll know it’s done when the edges turn a lovely golden hue and the center is just set but still has a little jiggle—this is key to achieving that creamy texture we all adore. Once baked, switch off the oven and leave the cheesecake inside with the door slightly open for another hour; this gradual cooling helps prevent cracks. Afterward, bring it to room temperature before refrigerating it for at least 4 hours or overnight to set completely.
Step 4: Prepare the Rhubarb & Strawberry Topping
While the cheesecake chills, make that irresistible fruit topping. In a saucepan over medium heat, combine the chopped rhubarb, sliced strawberries, sugar, lemon juice, and cinnamon if desired. Stir occasionally as the fruit softens and releases its juices, about 8 to 10 minutes. For a thicker, glossy topping, mix cornstarch with a couple tablespoons of cold water and stir it into the fruit. Continue cooking for a few minutes until it thickens up perfectly. Remove the topping from heat and allow it to cool to room temperature.
Step 5: Assemble the Rhubarb & Strawberry Cheesecake Recipe
Once the cheesecake is fully chilled and firm, generously spoon the rhubarb and strawberry topping over the surface. Spread it evenly to showcase the vibrant colors and delicious fruity flavor. Finally, refrigerate once again briefly if needed, then slice and serve chilled for the ultimate creamy, tangy, and sweet dessert experience.
How to Serve Rhubarb & Strawberry Cheesecake Recipe
Garnishes
The finishing touches can elevate your Rhubarb & Strawberry Cheesecake Recipe from beautiful to breathtaking. Consider a sprinkle of finely chopped fresh mint or a light dusting of powdered sugar to enhance sweetness visually. A few whole strawberries or small rhubarb curls arranged atop add an elegant touch, inviting everyone to dive in.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a contrast in texture and flavor, serve alongside a crisp, bright fruit salad or a refreshing citrus sorbet. These accompaniments bring extra layers of enjoyment to your dessert experience.
Creative Ways to Present
For a festive look, serve this cheesecake in individual clear glasses or mini jars layered with crust, filling, and fruit topping. Another charming idea is using edible flowers or a drizzle of white chocolate for an artistic flair. Presentation can be as fun and vibrant as the cheesecake itself!
Make Ahead and Storage
Storing Leftovers
Once your cheesecake is sliced and served, any leftovers should be covered tightly with plastic wrap or stored in an airtight container and kept refrigerated. This keeps the cheesecake fresh and prevents it from absorbing any odors from the fridge. It’s best enjoyed within 3 to 4 days for optimal flavor and texture.
Freezing
If you want to enjoy the Rhubarb & Strawberry Cheesecake Recipe later, freezing is a great option. Wrap the whole cheesecake or individual slices tightly with plastic wrap and then foil to prevent freezer burn. Frozen cheesecake can last up to 2 months without losing quality. Just thaw overnight in the refrigerator before serving.
Reheating
This cheesecake is best enjoyed chilled, so there’s no need to reheat. Simply allow frozen slices to thaw slowly in the fridge to maintain the perfect smooth and creamy texture. Serving it cold also keeps the fruit topping fresh and flavorful.
FAQs
Can I make this cheesecake without rhubarb?
Absolutely! If rhubarb is hard to find or not to your taste, you can make this recipe using only strawberries or substitute with other fruits like raspberries or blueberries. The key is balancing sweetness and tartness for that fruity topping.
Why does my cheesecake crack on top?
Cracks often form from overbaking or sudden temperature changes. To avoid this, bake the cheesecake gently, turn off the oven, and let it cool gradually with the door slightly ajar as directed in the recipe.
Can I use a regular springform pan or does it have to be 9-inch?
A 9-inch springform pan is ideal for this recipe to ensure proper baking and thickness, but if you use a different size, adjust the baking time accordingly. Smaller pans may require longer baking, while larger pans will need less time.
Is there a way to make this cheesecake vegan or dairy-free?
Yes, you can substitute cream cheese, sour cream, and heavy cream with plant-based alternatives like vegan cream cheese and coconut cream. Keep in mind the texture and flavor might vary slightly, but it still can be delicious!
How long can I prepare this cheesecake in advance?
This cheesecake actually benefits from sitting in the fridge overnight, which helps flavors meld beautifully and texture set perfectly. You can prepare it up to 2 days in advance, including the topping, for the best experience.
Final Thoughts
If you’re searching for a dessert that combines elegance, incredible flavor, and a celebration of seasonal fruit, this Rhubarb & Strawberry Cheesecake Recipe is the one to try. It’s a joy to make, a delight to serve, and guaranteed to bring smiles at any occasion. So grab your ingredients and get ready to bake up a memorable treat that you and your loved ones will adore!
Print
Rhubarb & Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb & Strawberry Cheesecake is a delightful dessert featuring a creamy, smooth cheesecake base atop a crispy graham cracker crust, topped with a luscious, homemade rhubarb and strawberry compote. Perfectly balanced with the sweetness of strawberries and the slight tartness of rhubarb, this cheesecake is baked to perfection and chilled for a creamy texture, making it an impressive treat for any occasion.
Ingredients
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
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
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 well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even, compact crust. Bake for 8-10 minutes until lightly golden, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust and spread with a spatula. Bake at 325°F (163°C) for 50-60 minutes until the edges are slightly golden and the center is set but has a slight jiggle. Insert a toothpick to check for doneness; it should come out clean.
- Cool the Cheesecake: Turn off the oven, leave the cheesecake inside with the door slightly ajar, and let it cool for about 1 hour. Then remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Rhubarb & Strawberry Topping: In a medium saucepan over medium heat, combine chopped rhubarb, strawberries, sugar, lemon juice, and cinnamon if using. Cook while stirring occasionally for 8-10 minutes until the fruit softens and releases juices. If a thicker topping is desired, mix cornstarch with cold water and add to the fruit mixture, cooking another 2-3 minutes until thickened. Remove from heat and cool to room temperature.
- Assemble and Serve: Once the cheesecake is chilled, spoon the rhubarb and strawberry topping evenly over the top. Serve chilled to enjoy the best texture and flavor.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute the graham cracker crumbs with digestive biscuits if preferred.
- The cinnamon in both crust and topping is optional but adds a lovely warmth to the flavor.
- If you prefer, you can line the springform pan with parchment paper for easier removal.
- The topping can be made a day ahead and refrigerated to save time.
- Keep the cheesecake refrigerated and consume within 3-4 days for optimal freshness.
