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!
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.
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.
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.