Description
This Rhubarb & Strawberry Cheesecake is a luscious dessert featuring a buttery graham cracker crust topped with a creamy, smooth cheesecake filling. Finished with a fresh, tangy rhubarb and strawberry topping, it offers a perfect balance of sweetness and tartness, ideal for any special occasion or a delightful treat.
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 your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and optional cinnamon. Add melted butter and stir until the mixture is well blended.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract, sour cream, and heavy cream until fully combined.
- Bake Cheesecake: Pour the filling over the cooled crust and spread evenly. Bake for 50-60 minutes until the edges are set and slightly golden, and the center has a slight jiggle. A toothpick inserted should come out clean.
- Cool the Cheesecake: Turn off oven and leave cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Remove and cool completely at room temperature.
- Chill Cheesecake: Refrigerate the cooled cheesecake for at least 4 hours or overnight to set fully.
- Prepare Topping: In a medium saucepan, combine chopped rhubarb, sliced strawberries, sugar, lemon juice, and optional cinnamon. Cook over medium heat, stirring occasionally, for 8-10 minutes until fruit softens and juices are released.
- Thicken Topping (Optional): If a thicker topping is desired, mix cornstarch with 1-2 tablespoons cold water, add to fruit mixture, and cook for an additional 2-3 minutes until thickened. Remove from heat and cool to room temperature.
- Assemble Dessert: Once the cheesecake is well chilled, spoon the rhubarb and strawberry topping evenly over the cheesecake surface.
- Serve: Serve the cheesecake chilled to enjoy the perfect balance of creamy texture and fresh fruit flavors.
Notes
- To ensure a smooth cheesecake filling, use room temperature cream cheese.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- The optional cinnamon adds a warm spice note to both crust and topping.
- Thickening the fruit topping with cornstarch is optional, depending on your preferred consistency.
- For easiest removal, run a knife around the springform pan edges before unlocking.
