Strawberry Rhubarb Cheesecake

Sweet and tart strawberry rhubarb cheesecake topped with whipped cream and a strawberry rhubarb compote. It's filled with strawberries and rhubarb that's been cooked down to a paste and swirled into the cheesecake!
Strawberry Rhubarb Cheesecake

Strawberry Rhubarb Cheesecake

Here are some things that I'm all about. Strawberry.. rhubarb.. cheesecake.. Put them together for a strawberry rhubarb cheesecake and I'm one happy little lady.

Well, mostly happy except for in the morning when I get on the scales. That's the price of being a dedicated taste tester of your own recipes though.

Strawberry Rhubarb Cheesecake

Some people such as my husband will get super freaky over anything green no matter how incredible it tastes. Others that love rhubarb need to get down on this cheesecake.

It's sweet, tart, and has bits of strawberries and rhubarb, it's topped with an amazing compote and is in my belly. Picture me rubbing my belly like Santa does because he's real. Yeah, that's what I'm doing.

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Strawberry Rhubarb CheesecakeI love it when rhubarb is in season. I have some at my house, my parents and my in-laws let me pick theirs. What I'm getting at is to be prepared for a few more recipes coming your way.

It's a good thing for the rhubarb lovers of the world. If you hate it, try it again. If that doesn't work, stay tuned for some non-rhubarb recipes. I'll scatter the goodness here and there not to overwhelm you with green tarty goodness.

I promise. 🙂

Strawberry Rhubarb CheesecakeStrawberry Rhubarb Cheesecake

Here's a fun fact that I recently learned. The leaves of rhubarb are toxic. Don't eat them. They've never appealed to me anyhow, thank goodness.

How to make strawberry rhubarb cheesecake

Delicious strawberry rhubarb cheesecake presentation on a pristine white plate.

Strawberry Rhubarb Cheesecake

Sweet and tart strawberry rhubarb cheesecake topped with whipped cream and a strawberry rhubarb compote. It's filled with strawberries and rhubarb that's been cooked down to a paste and swirled into the cheesecake!
4.65 from 31 votes
Prep Time 45 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 670 kcal

Ingredients
  

Strawberry Rhubarb Compote Filling

  • 1 ½ cups strawberries hulled and quartered
  • 1 ¾ cups rhubarb chopped
  • 3 tablespoons granulated sugar

Crust

Cheesecake

  • 24 ounces cream cheese room temperature
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream

Whipped Cream

  • ½ cup heavy cream
  • 1 ½ tablespoon powdered sugar

Strawberry Rhubarb Compote

  • 1 cups rhubarb chopped
  • ¾ cups strawberries hulled and quartered
  • â…“ cup granulated sugar

Instructions

Strawberry Rhubarb Compote Filling

  • In a medium saucepan, add in the strawberries, rhubarb, and sugar. Turn the heat to medium/high and mash the strawberries to get the juices going.
  • Let cook until the strawberries thicken up and becomes a paste. This will take about 10 to15 minutes. If there is still liquid in the filling, keep cooking it down. (Watch the video above to see the consistency of my paste when I add it to the cheesecake batter.) Place in a dish, cover with plastic wrap and place in the fridge to chill overnight.

Strawberry Rhubarb Compote for garnish

  • In a saucepan, add in the strawberries, rhubarb, and sugar. Mash the strawberries to get the juice flowing.
  • Place over medium heat and let cook for about 10 minutes. Place in a bowl, cover with plastic wrap, and chill overnight. This compote shouldn't be cooked down to a paste.

Crust

  • Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
  • In a mixing bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
  • Press the graham cracker crust evenly into the bottom and up the sides of the prepared pan.
  • Place in the oven and bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Cheesecake

  • In a mixing bowl, add in the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth. Scrape down the bowl.
  • Add in the strawberry rhubarb compote filling, vanilla, and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
  • Add in the sour cream and mix on medium until combined.
  • Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
  • Add the cheesecake batter into the prepared pan on top of the crust. 
  • Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
  • Fold a piece of tin foil in half to make a tin foil tent. Cover the top of the cheesecake with the tin foil tent. This will prevent the top from browning.
  • Bake at 325 for 1 hour 50 minutes to 2 hours OR until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Whipped Cream for garnish

  • Add the heavy cream into a bowl. Whip on medium speed until it forms soft peaks.
  • Add in the powdered sugar and mix until stiff peaks form.
  • Add the whipped cream in a piping bag with a 1M tip. Pipe swirls around the edge of the chilled cheesecake.
  • Pour the strawberry rhubarb compote in the center of the cheesecake.
  • Cut and serve.

Nutrition

Calories: 670kcalCarbohydrates: 60gProtein: 9gFat: 45gSaturated Fat: 25gCholesterol: 193mgSodium: 474mgPotassium: 323mgFiber: 2gSugar: 48gVitamin A: 1645IUVitamin C: 16mgCalcium: 160mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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38 Comments

  1. This sounds like the perfect recipe for summer! Thanks for sharing at Merry Monday. I'm including your strawberry rhubarb cheesecake in my Features for our upcoming party. We hope you can stop by and link up again!

  2. This really is a beautiful recipe. I love that it depends on fruit for flavour and not gelatin, like some other recipes. I am in my glory with rhubarb, add strawberry to it and it is pure bliss. You nailed it!5 stars

  3. Unfortunately the proportions and bake time are way off in this recipe. I used a 9" spring form pan. The crust is much thicker than shown in the pictures and it makes way too much cheesecake batter and compote. The amount of batter I had left over could have made a second cake. I baked it for the 60 mins as instructed but it was still very jello-y. I ended up baking it for an extra hour and the middle still was not cooked. I think it would have tasted great with better proportions and baking instructions. Compote was delicious!

    1. I wish I would have seen your review at the beginning of this bake, I too had wayyyy to much batter and even after 2 hours it's still not even close to done...

      1. I had to bake mine for like 2 1/2 hrs or maybe just a little more and just so it was done enough, but turned out perfect!5 stars

  4. Say what?! Cheesecake AND rhubarb! Yaaaaasssss! I love this recipe and know my family will too. Thank you for sharing it!!

  5. I realize this post is from almost a year ago, but I stumbled upon it today. What would you suggest to make the cheesecake be white chocolate in addition to being mixed with the two types of fruit?

    1. I haven't tried it, but this where I would start. You could try adding 8 ounces of white baking chocolate and 3 tablespoons of heavy cream in a bowl and melt it in the microwave in 30-second intervals and stir after each interval until it's creamy. Add it into the cheesecake after adding the sugar and before the filling, eggs, and vanilla.

  6. You had me at strawberry and rhubarb. Then you went all strawberry rhubarb cheesecake ... and I started drooling!

    This looks and sounds positively divine ... and perfect for a summer treat!

  7. YUM!!! Miranda this looks absolutely AMAZING! I love strawberry and rhubarb together too and such a cheesecakeholic too! I have to add this to the list of things I HAVE to make this summer! OR... I could just come over?? 😀
    I can't drool enough... That creaminess... mmmm!!

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