This Strawberry Rhubarb Cheesecake has the best pairing of a fruity strawberry cheesecake, a pretty rhubarb topping and a graham cracker crust.
Last week I posted my Rhubarb Streusel Muffin recipe, and today we are continuing on the rhubarb train with this strawberry rhubarb cheesecake.
One of the best dessert combinations with rhubarb is strawberries. This cheesecake features a delicate strawberry cheesecake with a rhubarb puree topping. The topping makes such a pretty layer and the hint of rhubarb really accompanies the strawberry flavour.
How to make a strawberry rhubarb cheesecake
First you start with the graham cracker crust. I use ready made graham cracker crumbs and add in 4 tablespoons of melted butter to hold it all together. Pack the crust into the bottom and part way up the sides of your springform pan.
When it comes to the filling, fresh strawberries are the way to go! I used 3 cups of strawberries and used a food processor to turn them into a puree. A blender can also be used to do this. You will cook down the puree until it thickens and then add it to the cheesecake filling. You could add in some red food colouring if you would like a deeper pink colour to your chessecake, but I preferred to keep this cheesecake natural and let the fresh strawberries shine.
Once the cake is baked and cooled, it’s topped with the rhubarb puree. The cheesecake will need to cool in the refrigerator for at least 3 hours, or preferably, overnight.
I debated finishing off the cheesecake with whipped cream, but I decided against it as I did not want to hide any of the beautiful rhubarb topping.
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- 2 1/4 cups (302g) graham cracker crumbs
- 4 tbsp (56g) melted butter
- 3 cups (380g) chopped strawberries
- 24 oz (678g) cream cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 4 large eggs, room temperature
- 3 cups (300g) chopped rhubarb, fresh or frozen
- 1/4 cup (85g) honey
- 2 tbsp (30ml) water
- 1 tbsp (15ml) lemon juice
- 1 tbsp (7g) gelatin
- 1/4 cup (62.5g) boiling water
- Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Stir the graham cracker crumbs and melted butter together in a small bowl. Pour it into the bottom of the springform pan and press it into the bottom and sides of the pan.
- Bake the crust for 10 minutes and then set it aside to cool.
- Cover the outsides of the pan with aluminum foil and wrap the pan with a crock pot liner. This will make sure water doesn't seep into the pan.
- Add the strawberries to a food processor or blender and puree until smooth. Add the puree to a small saucepan and cook over medium heat. Once it starts to boil, reduce the heat to a simmer. Cook until the puree has thickened, about 20 minutes.
- Set the puree aside to cool and start on the cheesecake filling. Reduce the oven to 300F.
- In a large bowl, beat cream cheese, sugar and flour together until smooth. Add in the sour cream and puree. Mix to combine.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Pour the filling into the springform pan. Place the pan inside a larger pan and pour water into the outside pan until it goes halfway up the sides of the springform pan. Make sure that the water does not go above the crock pot liner.
- Bake the cheesecake for 1 hour 10 minutes. The center should still be a bit jiggly. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
- Leave the cheesecake in the oven and crack open the oven door for 30 minutes. This helps the cheesecake cool slowly to avoid cracks.
- Remove the cheesecake from the oven and water bath, wrap and refrigerate for 5 hours or overnight.
- Place the rhubarb, honey and water in a medium sized saucepan over medium heat. Cook for 15-20 minutes, remove from heat and stir in the lemon juice.
- Using an immersion blender or a stand blender, blend the mixture until completely smooth.
- Place the gelatin in a small bowl and add the boiling water. Stir this together until the gelatin has dissolved. Add to the rhubarb puree and stir.
- Top the cheesecake with the rhubarb mixture and spread evenly. Return the cheesecake back to the refrigerator for at least 3 hours or overnight.
- Cheesecake is best stored in the refrigerator, well covered, and eaten within 3-4 days.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 101mgSodium: 233mgCarbohydrates: 34gFiber: 2gSugar: 24gProtein: 6g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.