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
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). 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
