If you’re looking for a dessert that bursts with fresh, tangy fruit flavors wrapped in a creamy, dreamy texture, this Rhubarb & Strawberry Cheesecake Recipe is an absolute must-try. It masterfully combines the tartness of rhubarb with the sweet juiciness of strawberries, all sitting atop a buttery graham cracker crust and enveloped in a luscious cream cheese filling. Whether it’s a special occasion or a weekend treat, this cheesecake brings vibrancy and comfort in every bite, promising smiles all around.
Ingredients You’ll Need
Getting the right ingredients is half the joy and guarantees the perfect outcome. Each component here plays a pivotal role in building layers of flavor and texture you’ll adore.
- Graham cracker crumbs (1 1/2 cups): Forms the base of that perfectly crumbly, subtly sweet crust.
- Granulated sugar (1/4 cup + 1 cup + 1/2 cup): Sweetens the crust, filling, and topping just right.
- Ground cinnamon (optional, 1/2 tsp + 1/4 tsp): Adds a warm, comforting spice note.
- Unsalted butter (1/2 cup, melted): Binds the crust together while enriching its flavor.
- Cream cheese (3 packages, 8 oz each, softened): The creamy heart of the cheesecake that makes it irresistibly smooth.
- Eggs (2 large): Provide structure and help the cheesecake set perfectly.
- Vanilla extract (1 tsp): Enhances the cream cheese filling with subtle sweetness.
- Sour cream (1/4 cup): Adds a slight tanginess and extra creaminess.
- Heavy cream (1/4 cup): Keeps the filling rich and luscious.
- Chopped rhubarb (1 1/2 cups): Brings that signature tart punch to the topping.
- Strawberries (1 cup, hulled and sliced): Offer natural sweetness and vibrant color.
- Lemon juice (1 tbsp): Brightens the fruit flavors in the topping.
- Cornstarch (optional, 1 tbsp): Helps thicken the topping beautifully if desired.
How to Make Rhubarb & Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) to get it ready for baking. Combining graham cracker crumbs with sugar and a sprinkle of cinnamon (if you’d like that cozy spice) gives your crust a complementary background to the rich filling. Stir the melted butter in to hold everything together perfectly. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes until it turns just golden. Let it cool so it firms up before the filling goes on.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s incredibly smooth—no lumps allowed here because we want that velvety texture! Gradually mix in the sugar, followed by the eggs, one by one, making sure every addition is fully integrated before the next. Vanilla extract, sour cream, and heavy cream join in to add complexity and tenderness, creating a filling that’s rich yet light enough to balance the tart fruit topping.
Step 3: Bake the Cheesecake
Pour the creamy filling over the cooled crust, smoothing it out evenly with a spatula to ensure an even bake. Pop your cheesecake into the oven for 50 to 60 minutes. Keep an eye out for that golden edge and a center that jiggles just slightly — this is what means it’s perfectly baked, tender inside but set. Then, turn off the oven and leave the cheesecake inside with the door cracked open for an hour to cool slowly and avoid cracks. Finish cooling at room temperature.
Step 4: Chill the Cheesecake
Patience pays off here! Refrigerate the cheesecake for at least 4 hours, but overnight is best for that firm yet creamy consistency that’s ideal for slicing and serving.
Step 5: Prepare Rhubarb & Strawberry Topping
In a saucepan, combine chopped rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of cinnamon if you’re using it. Cook over medium heat until the fruit softens and releases its natural juices, which takes about 8-10 minutes. If you want a thicker topping, a cornstarch slurry stirred in will do the trick, simmering an extra few minutes until your topping coats the spoon beautifully. Cool to room temperature before spreading.
Step 6: Assemble and Serve
Spoon the luscious rhubarb and strawberry topping evenly over the firmly chilled cheesecake. The contrast of creamy, smooth filling with that fresh, tangy fruit topping makes every forkful a delight. Serve chilled to keep that perfect texture and flavor balance intact.
How to Serve Rhubarb & Strawberry Cheesecake Recipe
Garnishes
To elevate your presentation, fresh strawberry slices and a few tender rhubarb pieces placed artistically on top add both color and a hint of freshness. A dollop of whipped cream or some toasted almonds sprinkle on top for a satisfying crunch and extra creaminess.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a light, floral tea, which balances the richness nicely. If you want to round out your dessert spread, a fresh green salad with a zesty vinaigrette acts as a refreshing palate cleanser between bites.
Creative Ways to Present
For a unique twist, try serving individual cheesecake jars layered with your rhubarb and strawberry topping and a sprinkle of graham cracker crumbs for texture. Alternatively, cut in small squares for a delightful bite-sized treat perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Cover the cheesecake loosely with plastic wrap or store in an airtight container to maintain its moisture and prevent it from absorbing fridge odors. Properly stored, it stays fresh and delectable for up to 4-5 days.
Freezing
This Rhubarb & Strawberry Cheesecake Recipe freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil to avoid freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator for optimal texture.
Reheating
Cheesecake is best served cold, but if you’d like to soften it slightly, bring portions to room temperature by leaving them out for 15-20 minutes. Avoid microwaving to prevent compromising its delicate texture.
FAQs
Can I use frozen rhubarb and strawberries for this recipe?
Absolutely! Just thaw them completely and drain off excess liquid to avoid excess moisture, which can affect the topping’s consistency.
What can I substitute for graham cracker crumbs?
You can use digestive biscuits, vanilla wafers, or even crushed shortbread cookies to make the crust. Each brings a slightly different flavor but works wonderfully.
Is it necessary to use both sour cream and heavy cream?
While they each add creaminess, you could use just one if needed; sour cream lends tang and richness, whereas heavy cream smooths out the texture beautifully.
How do I avoid cracks on my cheesecake surface?
Cooling the cheesecake slowly in the oven with the door ajar and avoiding overbaking are key. Also, make sure your cream cheese is fully softened and beat just until smooth to minimize air incorporation.
Can I make the cheesecake topping ahead of time?
Yes, the rhubarb and strawberry topping can be prepared a day in advance. Just keep it refrigerated in an airtight container and bring it to room temperature before spreading it on the cheesecake.
Final Thoughts
This Rhubarb & Strawberry Cheesecake Recipe has this magical way of feeling special yet approachable all at once. With its perfect harmony of tart and sweet, creamy and crumbly textures, it’s bound to become a treasured part of your dessert repertoire. I can’t wait for you to try it — trust me, it’s a slice of happiness you won’t regret!
Print
Rhubarb & Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Rhubarb & Strawberry Cheesecake features a creamy cream cheese filling on a buttery graham cracker crust, topped with a tangy homemade rhubarb and strawberry compote. Perfectly baked and chilled, this dessert balances sweetness and tartness for a refreshing finish to any meal.
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). This ensures the oven is ready to bake the crust evenly.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden, then remove and let cool completely.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar in a large bowl until smooth and creamy to create the base of your cheesecake.
- Add Eggs and Dairy: Add eggs one at a time, beating well after each addition. Then stir in vanilla extract, sour cream, and heavy cream until fully incorporated for a silky texture.
- Pour Filling on Crust: Spread the cheesecake filling evenly over the cooled crust using a spatula to create a smooth surface.
- Bake Cheesecake: Bake for 50-60 minutes until the edges are slightly golden and the center is set but still has a slight jiggle when shaken gently. A toothpick inserted should come out clean.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking by allowing gradual cooling.
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature before refrigerating.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set fully and develop flavors.
- Prepare Topping: In a medium saucepan, combine rhubarb, strawberries, sugar, lemon juice, and cinnamon if using. Cook over medium heat for 8-10 minutes until fruit softens and releases juices.
- Thicken Topping (Optional): If desired, mix cornstarch with cold water and stir into the fruit mixture. Cook for an additional 2-3 minutes until thickened, then remove from heat and let cool.
- Assemble Cheesecake: Spoon the cooled rhubarb and strawberry topping evenly over the chilled cheesecake.
- Serve: Serve chilled for the best texture and flavor, enjoying the creamy cheesecake with vibrant fruit topping.
Notes
- Use softened cream cheese to ensure a smooth and lump-free filling.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
- The cornstarch in the topping is optional but recommended if you prefer a thicker fruit topping.
- A springform pan is ideal for easy removal of the cheesecake.
- For best flavor, make the cheesecake a day ahead to let it fully set.
