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
Scale
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.
