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
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). 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.
