There’s something truly magical about a dessert that bursts with fresh, tangy fruit combined with a rich and creamy base — and that’s exactly what you get with this Rhubarb & Strawberry Cheesecake Recipe. Picture a buttery graham cracker crust that cradles a velvety smooth cream cheese filling, all topped with a glossy, sweet-tart blend of rhubarb and strawberries. It’s a perfect balance of flavors and textures that feels both nostalgic and exciting, making it an unforgettable showstopper for any occasion.
Ingredients You’ll Need
The ingredients for this Rhubarb & Strawberry Cheesecake Recipe are refreshingly straightforward but pack a punch in flavor and texture. Each component plays a vital role, from the crisp crust to the creamy filling and fruity topping that ties it all together with vibrant color and taste.
- Graham cracker crumbs: Provide a crunchy and subtly sweet base that sets the stage for the cheesecake.
- Granulated sugar: Sweetens both the crust and the topping, balancing the natural tartness of the fruit.
- Ground cinnamon (optional): Adds a warm, aromatic hint that enhances the fruit and crust flavors.
- Unsalted butter, melted: Binds the graham cracker crumbs for a perfect crust texture.
- Cream cheese, softened: The heart of the cheesecake – creamy, tangy, and luscious.
- Eggs: Give structure and richness to the cheesecake filling.
- Vanilla extract: Infuses a delicate sweetness that deepens the flavor profile.
- Sour cream and heavy cream: Create a silky, smooth filling with just the right tang and richness.
- Chopped rhubarb: Brings a pleasantly tart brightness that complements the sweet strawberries.
- Strawberries, hulled and sliced: Offer juicy sweetness and a pop of color atop the cheesecake.
- Lemon juice: Elevates the fruit topping with a zesty contrast.
- Cornstarch (optional): Helps thicken the fruit topping to a beautiful glaze-like consistency.
How to Make Rhubarb & Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). The crust is the foundation of this cheesecake, so combining graham cracker crumbs, sugar, and cinnamon creates a flavorful base. When you mix in melted butter, you’ll achieve a crumbly mixture that presses firmly into your pan, giving you that perfect crisp bite after baking.
Step 2: Bake the Crust
Once mixed, press the crust evenly into the bottom of a 9-inch springform pan. Baking it for 8 to 10 minutes sets the base, lightly browning it and developing that irresistible aroma. Setting it aside to cool ensures the filling won’t melt the crust or cause sogginess — a neat trick for the perfect texture.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until everything is silky smooth and creamy — no lumps here! Then, add eggs one at a time, ensuring each is fully incorporated before the next. The addition of vanilla extract, sour cream, and heavy cream enriches the mixture, helping it bake to a luscious, tender consistency.
Step 4: Bake the Cheesecake
Pour this heavenly filling over your cooled crust and smooth it out evenly. Baking for around 50 to 60 minutes, you’ll notice the edges firm up and develop a light golden color, while the center still jiggles slightly when done. This gentle wobble is the hallmark of a creamy cheesecake — you definitely want to avoid overbaking.
Step 5: Cool and Chill the Cheesecake
After baking, turn off the oven and leave the cheesecake inside with the door ajar, letting it cool slowly for about an hour. This gradual cooling prevents cracks and helps set the filling perfectly. Then, bring it to room temperature before chilling in the fridge for at least four hours or overnight. Patience here rewards you with the best texture.
Step 6: Prepare the Rhubarb & Strawberry Topping
While the cheesecake chills, it’s time to whip up the vibrant topping. Simmer chopped rhubarb, sliced strawberries, sugar, lemon juice, and optional cinnamon over medium heat until the fruit softens and releases its juices. For a thicker glaze, whisk in cornstarch mixed with cold water and cook a little longer. Once cool, this topping will contrast the rich filling with fresh, tangy sweetness.
Step 7: Assemble and Serve
Finally, spread the rhubarb and strawberry topping evenly over the chilled cheesecake. The combination of the cream cheese layer with the luscious, fruity topping creates a spectacular dessert that’s perfect chilled. Slice it up, serve, and watch everyone fall in love bite by bite.
How to Serve Rhubarb & Strawberry Cheesecake Recipe
Garnishes
Brighten up your cheesecake presentation with a few fresh strawberry slices and small rhubarb ribbons on top. A light dusting of powdered sugar or a sprig of fresh mint also adds a pop of color and freshness without overpowering the natural flavors. These simple touches turn the dessert into a beautiful centerpiece.
Side Dishes
Pairing your Rhubarb & Strawberry Cheesecake Recipe with light sides like a crisp green salad or a refreshing fruit sorbet can create a balanced meal. It’s especially delightful after a heavy dinner, as the cheesecake provides a sweet finale that isn’t too heavy or overwhelming.
Creative Ways to Present
For a fun twist, serve individual cheesecake jars topped with the rhubarb and strawberry compote layered between cheesecake and crust. Or, create mini cheesecakes using muffin tins for an easy grab-and-go party treat. No matter the presentation, this recipe is versatile enough to impress in any setting.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake stores beautifully in the refrigerator for up to 4 days. Keep it covered tightly with plastic wrap or in an airtight container to prevent drying out or absorbing other fridge odors. The topping’s vibrant flavor actually mellows and deepens over time, so leftovers are just as enjoyable as the first slice.
Freezing
If you want to save this deliciousness for later, freezing is a great option. Wrap the cheesecake (preferably uncut) tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator to preserve texture and taste. Keep the fruit topping separate if possible and add it fresh after thawing for the best results.
Reheating
Cheesecake is best served chilled, so reheating isn’t usually recommended. However, if you prefer a slightly warmer dessert, allow slices to come to room temperature for about 20 minutes before serving. This brings out the flavors and softens the texture without losing that creamy integrity.
FAQs
Can I use frozen rhubarb and strawberries for this recipe?
Absolutely! Just make sure to thaw and drain any excess juice before cooking the topping to avoid a watery mixture. Frozen fruit can be a convenient alternative, especially when fresh isn’t in season.
Is the cornstarch necessary in the fruit topping?
The cornstarch is optional and only needed if you want a thicker, more jelly-like topping. If you prefer your topping a bit saucier, feel free to skip it — the natural fruit juices will still be delicious.
Can I make this cheesecake without a springform pan?
A springform pan is ideal because it allows easy removal without disturbing the crust and filling. If you don’t have one, you can use a regular cake pan lined with parchment paper for easier slicing, but handle it gently when removing.
How do I know when the cheesecake is done baking?
The edges should be set and lightly golden, while the center will still have a slight jiggle when you gently shake the pan. This jiggle means it’s perfectly creamy inside, so be careful not to overbake.
Can I substitute the cream cheese with a lighter option?
While you can try using lighter cream cheese or alternatives like mascarpone, it may affect the texture and richness of the cheesecake. For best results, stick with full-fat cream cheese for that classic creamy, dense finish.
Final Thoughts
This Rhubarb & Strawberry Cheesecake Recipe is the kind of dessert that brings friends and family together, creating memories along with great flavors. Whether you’re making it for a special occasion or simply treating yourself, it’s sure to impress and satisfy with every luscious bite. Don’t wait — dive into this delightful blend of tart fruit and creamy indulgence and watch it become a beloved favorite in your recipe collection.
Print
Rhubarb & Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 40 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb & Strawberry Cheesecake combines a creamy, smooth cheesecake base with a tangy and sweet rhubarb-strawberry topping. The graham cracker crust adds a crunchy texture, complementing the rich filling and fresh fruit topping. Perfect for spring and summer gatherings, this dessert is both visually appealing and deliciously satisfying.
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 the mixture is well combined. Press this mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 8-10 minutes until lightly golden. Remove 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 until fully incorporated.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled crust and spread evenly with a spatula. Bake in the preheated oven for 50-60 minutes, until the edges are slightly golden and the center is set but still jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Remove to cool completely at room temperature, then refrigerate 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 juices, about 8-10 minutes. For a thicker topping, mix cornstarch with cold water and add to the fruit mixture, cooking 2-3 more minutes to thicken. Remove from heat and cool to room temperature.
- Finish and Serve: Once the cheesecake is chilled, spoon the rhubarb and strawberry topping over it, spreading evenly. Serve chilled for the best texture and flavor.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake filling without lumps.
- You can omit cinnamon if you prefer a simpler flavor profile.
- For a thicker topping, do not skip the cornstarch step.
- The cheesecake needs sufficient chilling time for the best texture, preferably overnight.
- Use fresh, ripe strawberries and rhubarb for optimal taste.
