The Rhubarb & Strawberry Cheesecake Recipe is a delightful celebration of tangy rhubarb and sweet strawberries perfectly balanced with a creamy, smooth cheesecake base nestled on a buttery graham cracker crust. This luscious dessert bursts with vibrant flavors and beautiful colors that brighten any table. Whether you’re impressing guests or indulging yourself, this cheesecake combines fresh fruit goodness with rich, velvety textures you’ll want to savor bite after bite.
Ingredients You’ll Need
Gathering the right ingredients for this Rhubarb & Strawberry Cheesecake Recipe might be simpler than you think, but each one plays an important role. From the crunchy crust to the creamy filling and fruity topping, these essentials promise a perfect balance of taste, texture, and eye-catching color.
- Graham cracker crumbs: Provide a crispy, subtly sweet base that complements the creamy cheesecake layer.
- Granulated sugar: Sweetens both crust and cheesecake filling to enhance natural flavors.
- Ground cinnamon (optional): Adds a hint of warm spice to deepen flavor in the crust and fruit topping.
- Unsalted butter, melted: Binds the graham cracker crumbs together and enriches the crust texture.
- Cream cheese, softened: Creates the smooth, rich cheesecake body everyone loves.
- Eggs: Provide structure and creaminess to the filling.
- Vanilla extract: Elevates the filling’s flavor with a sweet aromatic note.
- Sour cream: Adds a subtle tang and velvety texture to the cheesecake.
- Heavy cream: Contributes richness and smoothness.
- Chopped rhubarb: Offers a tart, fresh contrast that enlivens the topping.
- Strawberries, hulled and sliced: Bring juicy sweetness and vibrant color to the fruit topping.
- Lemon juice: Brightens the fruit flavors and balances sweetness.
- Cornstarch (optional): Helps thicken the fruit topping if you prefer a sturdier texture.
How to Make Rhubarb & Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, sugar, and cinnamon if you’re using it. Then, stir in melted butter until the mixture feels like wet sand. Press this firmly into the bottom of a 9-inch springform pan for an even, compact crust. Bake it for 8-10 minutes until it turns lightly golden, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until incredibly smooth and creamy – this is the heart of your cheesecake! Add eggs one at a time, mixing well after each to keep the texture silky. Stir in vanilla extract, sour cream, and heavy cream, ensuring everything is perfectly combined for a rich and luscious texture.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over your cooled crust and smooth out with a spatula for an even layer. Bake it in your preheated oven for 50-60 minutes until the edges look golden and the center still jiggles gently when you shake the pan. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Then, remove it completely to cool before refrigerating for at least 4 hours or overnight to set fully.
Step 4: Prepare the Rhubarb & Strawberry Topping
While your cheesecake chills, prepare the topping by combining chopped rhubarb, sliced strawberries, sugar, lemon juice, and cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, for about 8-10 minutes until the fruit softens and juicy. If you like a thicker topping, whisk cornstarch with a little cold water and stir it into the fruit mixture, cooking a few more minutes until thickened. Let the topping cool completely before adding it to the cheesecake.
Step 5: Assemble the Cheesecake
Once the cheesecake is fully chilled, spoon the luscious rhubarb and strawberry topping evenly over the surface. This combination of creamy base and vibrant, fruity topping is the signature highlight of this Rhubarb & Strawberry Cheesecake Recipe. Serve chilled to enjoy the freshest flavors and perfect texture.
How to Serve Rhubarb & Strawberry Cheesecake Recipe
Garnishes
Adding garnishes can elevate your cheesecake’s presentation and flavor complexity. Consider a few fresh strawberry slices or a sprig of mint for a refreshing touch. A light dusting of powdered sugar can also enhance the visual appeal, adding a delicate sweetness that complements the tangy fruit topping beautifully.
Side Dishes
This cheesecake pairs wonderfully with light sides such as a crisp green salad or vanilla bean ice cream. The warm spices and creamy texture of the cake balance well against simple, fresh accompaniments that won’t overshadow the star dessert.
Creative Ways to Present
For a bit of fun, try serving individual mini versions of this Rhubarb & Strawberry Cheesecake Recipe in small glass jars or ramekins layered with extra fruit compote. This style not only looks elegant but also makes sharing and portioning easy at gatherings. Adding edible flowers on top can also bring a charming, upscale vibe for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be kept covered in the refrigerator for up to 4 days. Make sure to use an airtight container or wrap tightly with plastic wrap to preserve the creaminess and prevent the fruit topping from drying out.
Freezing
If you want to keep your cheesecake longer, you can freeze it. Wrap the entire cheesecake or individual slices well in plastic wrap and then in aluminum foil before freezing. It will keep its flavor and texture for up to 2 months. Thaw in the refrigerator overnight before serving for the best results.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer a slightly softer texture, allow slices to sit at room temperature for 20-30 minutes before eating. Avoid microwaving as it can affect the texture and cause the topping to get watery.
FAQs
Can I use frozen rhubarb and strawberries for this Rhubarb & Strawberry Cheesecake Recipe?
Yes, you can use frozen fruit if fresh is unavailable. Just be sure to thaw and drain excess liquid before cooking the topping to avoid making it too watery.
Is it necessary to use a springform pan?
While a springform pan makes removing the cheesecake easier and cleaner, you could use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid damaging it.
Can I make this cheesecake gluten-free?
Absolutely! Simply replace the graham cracker crumbs with a gluten-free alternative, like gluten-free cookie crumbs, and ensure all other ingredients are gluten-free to keep the recipe safe.
How do I prevent cracks in my cheesecake?
To avoid cracking, mix the batter gently to prevent incorporating too much air, and bake the cheesecake in a water bath or with the oven door slightly ajar, as this recipe suggests. Also, letting it cool slowly helps maintain a smooth surface.
Can I substitute sour cream with something else?
If you don’t have sour cream, plain Greek yogurt is a great substitute that offers similar tang and texture. Just use it in equal amounts for the same creamy result.
Final Thoughts
There’s something truly special about homemade desserts that brighten the day with every bite, and this Rhubarb & Strawberry Cheesecake Recipe does just that. It’s a delicious blend of creamy richness and vibrant fruity tang that you’ll find yourself making again and again. Treat your friends, family, or just yourself to this colorful, flavorful showstopper—you won’t regret it!
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Rhubarb & Strawberry Cheesecake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This Rhubarb & Strawberry Cheesecake features a buttery graham cracker crust topped with a smooth and creamy cream cheese filling. Finished with a homemade rhubarb and strawberry topping, this dessert offers a perfect balance of tart and sweet flavors, baked to perfection and chilled for a rich, luscious texture.
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). In a bowl, combine graham cracker crumbs, sugar, and cinnamon if using. Stir in melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes until lightly golden. Remove and let cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Assemble and Bake Cheesecake: Pour the filling over the cooled crust, spreading evenly. Bake at 325°F (163°C) for 50-60 minutes until the center is set but slightly jiggly. Edges should be lightly golden.
- Cool the Cheesecake: Turn off oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually. Then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare Rhubarb & Strawberry Topping: Combine chopped rhubarb, strawberries, sugar, lemon juice, and cinnamon if using in a medium saucepan. Cook over medium heat, stirring occasionally, for 8-10 minutes until fruit softens and releases juices.
- Thicken the Topping (Optional): Mix cornstarch with 1-2 tablespoons cold water and add to fruit mixture. Cook and stir for another 2-3 minutes until thickened. Remove from heat and cool to room temperature.
- Assemble the Cheesecake: Spoon cooled rhubarb and strawberry topping evenly over the chilled cheesecake.
- Serve: Serve chilled to enjoy the best texture and flavor.
Notes
- Make sure the cream cheese is softened to achieve a smooth filling.
- Use a springform pan for easy removal of the cheesecake.
- Cooling the cheesecake slowly in the oven prevents cracking.
- The topping can be made ahead and refrigerated before assembling.
- Optional cinnamon adds a warm spice note, but can be omitted for a purer fruit flavor.
- Cornstarch thickening is optional based on your desired topping consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
