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
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.
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.
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
I 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. 🙂
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
Strawberry Rhubarb Cheesecake
Ingredients
Strawberry Rhubarb Compote Filling
- 1 ½ cups strawberries hulled and quartered
- 1 ¾ cups rhubarb chopped
- 3 tablespoons granulated sugar
Crust
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup butter melted
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
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Love this recipe. I did have to bake mine like 45 minutes longer and was worried, but it was perfect! My whole extended family loved it. It was so packed full of flavor. Will definitely be making this again
I followed the recipe pretty closely. I skipped the paste part completely because I thought I didn’t have enough rhubarb so I just made the cheesecake as written, other than forgetting to cover the cheesecake with foil while it baked. It cooked exactly for 1:50 and did the wiggle check, then let it sit in the oven with the heat turned off, for about an hour and a half. It was in the fridge for about 4 hours and we enjoyed every bite. Love the rhubarb/strawberry topping!! One thing that helped me was making sure all the dairy (I used Greek yogurt instead of sour cream) and eggs were at room temperature and it helped ensure an even bake. Thanks for the recipe!
Not very invormative. Gives you no directions on the prep stuff or the tent and doesn’t work well. Also not enough gram crackers for the crust so i had to make more.
Thanks for the feedback Katelyn. I'll definitely take a look at the recipe and try to clear up things.
I do not see the video?
https://www.facebook.com/100044630670761/videos/1094436044053457
I made this for a party.....RAVE reviews. If you love cheesecake and rhubarb, this is a smooth blend of both flavors. IT is not overwhelming but elegant tasting.
I used frozen strawberries and rhubarb as it was not late enough to get both fresh. I did have to cook the filling for a long time to get to the paste texture. The recipe refers to a video showing that texture, but I could not find the video so I kept cooking until the rhubarb was TOTALLY broken down and it became very smooth and a bit thicker. I am glad I read some of the above comments because if I had only cooked the 10=15 min it would not have been completely cooked (perhaps due to the frozen beginning?)..
I will make this again!!!! It was fabulous!
How would I adjust this recipe for a smaller pan? I have a 7 inch springform.
Hi Kayla- you can cut the recipe in half for a smaller pan but you will get a shorter cheesecake as well. You will also need to reduce your baking time by about 20 minutes. God luck!
this cheesecake did not cook. we left it for 4 hours and it still did not cook, did exact recipe what went wrong
It had to be baked longer. Did you give it the wiggle test to see if it was set before turning the oven off?
Mine turned into a complex runny mess! It was tasty but not set! Do you have to strain the juice for the filling? I was so disappointed. We baked for the hour and 20 minutes and the baked it some more for over an hour. So sad.
Oh no. There shouldn't have been any juice to strain for the filling. It needs to be cooked down to a paste.
Can you use frozen berries? And does the compote on the top get watery of it sits a few days?
You can use frozen berries but the strawberry rhubarb filling will likely take longer to cook down into a paste.
It sounds wonderful! Like a glimpse of spring in a cold Canadian winter.
I have a question... would it freeze well with the compote on the top then thaw and garnish with whip cream?