Strawberry Rhubarb Cheesecake

There’s something magical about the first signs of spring when the vibrant colors of fresh produce start to emerge. One of my all-time favorite desserts to celebrate this season is Strawberry Rhubarb Cheesecake. The tartness of the rhubarb pairs perfectly with the sweetness of strawberries, creating a balance that’s simply irresistible. I remember the first time I tasted this delightful combination at a family gathering. My cousin had baked it, and we all gathered around, eagerly waiting for our slices. With each bite, creamy cheesecake met fruity topping, and I knew I had to recreate this masterpiece in my own kitchen.

Making Strawberry Rhubarb Cheesecake is like reliving those joyful moments. The combination of flavors not only bursts in your mouth but also brings back fond memories of sunny days spent outdoors. This dessert has become a staple in my home during springtime, and I love sharing it with friends, family, and neighbors. Imagine serving this stunning cheesecake at your next gathering; it’s bound to impress. And the best part? It’s easier to make than you might think!

As you prepare this treat, take your time to enjoy the process. From crushing the graham crackers for the crust to simmering the fresh rhubarb and strawberries, each step fills your kitchen with enticing aromas. The anticipation builds as you chill the cheesecake, knowing that a delightful dessert awaits. So, gather your ingredients and let’s create a dessert that will not only satisfy your sweet tooth but also create lasting memories.

Ingredients Required for Strawberry Rhubarb Cheesecake

When it comes to making Strawberry Rhubarb Cheesecake, the choice of ingredients is pivotal for creating that perfect balance of flavors. The key players here are the fresh fruits, which provide a delightful topping, and the creamy filling that gives this cheesecake its rich texture. Each ingredient contributes to the overall taste, making every slice a heavenly experience.

• 9 whole graham crackers (finely crushed): These serve as the base for the cheesecake, providing a sweet and crunchy texture that pairs beautifully with the creamy filling.
• ½ cup salted sweet cream butter (melted): This adds richness to the crust, helping to bind the graham cracker crumbs together while enhancing the overall flavor.
• 1 tablespoon granulated sugar: A little sweetness in the crust balances the flavors of the cheesecake.
• 16 ounces cream cheese (softened): The star of the show, cream cheese provides that rich, creamy texture that makes cheesecakes so beloved.
• 8 ounces cool whip (thawed): This lightens the cheesecake and adds a fluffy texture, making it even more delightful.
• 1 cup powdered sugar: This sweetens the cheesecake filling without making it too dense.
• 1 teaspoon vanilla extract: A hint of vanilla enhances the flavors and adds depth to the cheesecake.
• 2 cups chopped fresh rhubarb (½ inch chunks): The tartness of rhubarb is essential, offering a refreshing contrast to the sweet cheesecake.
• 2 cups fresh strawberries (hulled and chopped): These add sweetness and vibrant color to your dessert, making it irresistible.
• ¾ cup granulated sugar: Used in the fruit topping, it helps balance the tartness of the rhubarb.
• 3½ tablespoons cornstarch: This thickens the fruit mixture, ensuring it holds together beautifully when spread over the cheesecake.
• 1½ tablespoons fresh lemon zest (1 lemon): Zest brings brightness and enhances the fruity flavors.
• 1½ tablespoons fresh lemon juice: A touch of acidity to balance the sweetness and add freshness to the topping.
• 1 teaspoon vanilla extract: To infuse the fruit mixture with a sweet and aromatic flavor.

Making This Strawberry Rhubarb Cheesecake

Creating a Strawberry Rhubarb Cheesecake is a straightforward and rewarding process. Each step brings you closer to a dessert that’s perfect for any occasion. Let’s dive into the detailed instructions to help you craft this delicious treat.

1. Start by lightly spraying an 8×8-inch baking pan with nonstick spray. This ensures that your cheesecake will slide out easily when it’s time to serve.

2. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix them thoroughly until the crumbs are well-coated in the butter.

3. Press the crust mixture firmly into the bottom of the prepared baking pan, making sure it’s evenly distributed. This step is crucial for a solid base that won’t crumble when you slice into the cheesecake.

4. Next, using a stand mixer or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla together for about 1 to 1½ minutes. The mixture should be smooth and creamy.

5. Add in the cool whip and continue to mix just until combined. Be careful not to over-mix; you want to keep the light, fluffy texture.

6. Gradually add the powdered sugar, mixing until it’s completely incorporated. This will sweeten the filling without making it too heavy.

7. Evenly spread the cheesecake filling on top of the crust, using a spatula to smooth it out. Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld together.

8. While the cheesecake chills, prepare the fruit topping. In a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, granulated sugar, and cornstarch. Stir to combine completely, ensuring the fruit is well-coated.

9. Cook the fruit mixture on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens. You want a glossy, thick texture that will hold up when spread over the cheesecake.

10. Once cooked, allow the topping to cool completely before spreading it over the chilled cheesecake. This step prevents the heat from affecting the cheesecake’s texture.

11. Finally, evenly spread the cooled fruit topping over the cheesecake. Cover again and chill for an additional hour before serving, if possible, to let the flavors meld.

Recipe Notes about Strawberry Rhubarb Cheesecake

These tips will help you get the most out of your Strawberry Rhubarb Cheesecake. Whether you’re making it for a special occasion or just for yourself, these notes can enhance your experience.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake tastes great even after a couple of days!
• Freezing: You can freeze the cheesecake for up to a month. Just make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
• Variations: Consider adding a layer of chocolate ganache or whipped cream on top for an extra indulgent dessert.
• Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
• Garnish: Fresh mint leaves or additional fruit on top can make for an elegant presentation when serving.

How to Enjoy Strawberry Rhubarb Cheesecake

Enjoying your Strawberry Rhubarb Cheesecake is all about the right setting and accompaniments. Here are some delightful ideas to elevate your dessert experience:

• Great for Gatherings: This cheesecake is perfect for parties or family gatherings. Its stunning appearance and delicious flavors will impress your guests.
• Picnic Treat: Slice it into squares and pack for a picnic. It travels well, and every bite is a refreshing treat.
• Seasonal Delight: Serve it during spring or summer gatherings to celebrate the season’s produce.
• Pairing with Beverages: This cheesecake pairs beautifully with herbal teas or a glass of sparkling water to cleanse the palate.
• Storing Leftovers: If you have any leftovers, keep them in the fridge in an airtight container. It might just taste even better the next day!

FAQ

Conclusion

The Strawberry Rhubarb Cheesecake captures the essence of spring in every bite, making it a truly special dessert. With its creamy texture and balanced sweet-tart flavors, it’s a fantastic addition to any gathering. I encourage you to try making this delightful cheesecake; it’s a wonderful way to celebrate the season and impress your guests. Each slice is not just a treat, but a reminder of warm days and sweet memories shared around the table.

Strawberry Rhubarb Cheesecake

Craving something sweet? The Strawberry Rhubarb Cheesecake is your answer! This easy dessert features a creamy filling with a tangy fruit topping. Perfect for spring and summer gatherings, it's sure to impress at your next event. Don’t miss out on this delightful treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 9 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 9 whole graham crackers (finely crushed)
• ½ cup salted sweet cream butter (melted)
• 1 tablespoon granulated sugar
• 16 ounces cream cheese (softened)
• 8 ounces cool whip (thawed)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups chopped fresh rhubarb (½ inch chunks)
• 2 cups fresh strawberries (hulled and chopped)
• ¾ cup granulated sugar
• 3½ tablespoons cornstarch
• 1½ tablespoons fresh lemon zest (1 lemon)
• 1½ tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Equipment

• Chef's Knife
• Mixing Bowl
• Frying Pan
• Wooden Spoon

Method

 

1. Start by lightly spraying an 8×8-inch baking pan with nonstick spray. This ensures that your cheesecake will slide out easily when it's time to serve.
2. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix them thoroughly until the crumbs are well-coated in the butter.
3. Press the crust mixture firmly into the bottom of the prepared baking pan, making sure it’s evenly distributed. This step is crucial for a solid base that won’t crumble when you slice into the cheesecake.
4. Next, using a stand mixer or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla together for about 1 to 1½ minutes. The mixture should be smooth and creamy.
5. Add in the cool whip and continue to mix just until combined. Be careful not to over-mix; you want to keep the light, fluffy texture.
6. Gradually add the powdered sugar, mixing until it’s completely incorporated. This will sweeten the filling without making it too heavy.
7. Evenly spread the cheesecake filling on top of the crust, using a spatula to smooth it out. Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld together.
8. While the cheesecake chills, prepare the fruit topping. In a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, granulated sugar, and cornstarch. Stir to combine completely, ensuring the fruit is well-coated.
9. Cook the fruit mixture on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens. You want a glossy, thick texture that will hold up when spread over the cheesecake.
10. Once cooked, allow the topping to cool completely before spreading it over the chilled cheesecake. This step prevents the heat from affecting the cheesecake's texture.
11. Finally, evenly spread the cooled fruit topping over the cheesecake. Cover again and chill for an additional hour before serving, if possible, to let the flavors meld.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake tastes great even after a couple of days!
• Freezing: You can freeze the cheesecake for up to a month. Just make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
• Variations: Consider adding a layer of chocolate ganache or whipped cream on top for an extra indulgent dessert.
• Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
• Garnish: Fresh mint leaves or additional fruit on top can make for an elegant presentation when serving.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.