Indulge in the perfect combination of sweet and tangy with my delicious strawberry rhubarb cheesecake recipe! This dessert is a must-try for anyone who loves the classic cheesecake but wants to add a fruity twist to it. The creamy and smooth texture of the cheesecake pairs perfectly with the tartness of rhubarb and the sweetness of strawberries.
To make the perfect strawberry rhubarb cheesecake, you’ll need a few key ingredients, including cream cheese, graham cracker crumbs, sugar, eggs, and of course, fresh strawberries and rhubarb. To ensure the best results, make sure to follow the recipe instructions carefully and use quality ingredients. One of the secrets to a great cheesecake is to let it cool down slowly, so be patient and resist the temptation to cut into it too soon!
If you want to add your own twist to the recipe, you can experiment with different crusts or toppings. For example, you can use a chocolate cookie crust instead of graham crackers, or top the cheesecake with whipped cream and fresh berries. The possibilities are endless, so feel free to get creative and make this recipe your own. I’ll give more detailed variations at the end of the post.
Trust me, once you try this strawberry rhubarb cheesecake, you’ll never want to go back to plain old cheesecake again — it’s so vanilla!
What is Strawberry Rhubarb Cheesecake?
If you’re a fan of cheesecake, you’ll love the combination of tangy rhubarb and sweet strawberries in this dessert. Strawberry rhubarb cheesecake is a classic dessert that combines the creamy texture of cheesecake with the tartness of rhubarb and the sweetness of strawberries. The result is a dessert that is both refreshing and indulgent.
The cheesecake is made with a graham cracker crust and a creamy filling that is flavored with vanilla extract. The rhubarb and strawberry sauce is swirled into the cheesecake filling, creating a beautiful marbled effect. The cheesecake is then baked until it is set and topped with fresh strawberries. I bet you are drooling already!
This dessert is perfect for spring and summer gatherings, but it’s also a great way to use up any leftover rhubarb and strawberries from your garden.
Strawberry Rhubarb Cheesecake Recipe
Here’s an easy and scrumptious recipe for making strawberry rhubarb cheesecake:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup rhubarb, chopped
- 1 cup strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 °F (160 °C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Beat in the eggs, one at a time, until well combined.
- In a medium saucepan, combine the rhubarb, strawberries, 1/4 cup of sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.
- Pour the cream cheese mixture over the graham cracker crust. Spoon the rhubarb and strawberry mixture over the cream cheese mixture and swirl with a knife.
- Bake for 55-—60 minutes, or until the cheesecake is set but still a bit wobbly on the center. Let cool to room temperature, then refrigerate for at least 2 hours before serving, preferably overnight.
Enjoy this delicious dessert with friends and family!
Tips for Perfect Strawberry Rhubarb Cheesecake
Here are a few tips to help you make the perfect strawberry rhubarb cheesecake:
- Make sure your cream cheese is softened before you start making the cheesecake batter. This will ensure that it blends smoothly and doesn’t leave lumps in the batter.
- When adding the eggs to the batter, be sure to beat them in one at a time. This will help prevent overmixing (which might result in cracking!) and ensure that the batter stays smooth and creamy.
- When making the strawberry and rhubarb topping, be sure to cook it until it has thickened. This will help prevent the cheesecake from getting too wet and will give it a nice, firm texture.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator. This will prevent condensation from forming on the surface of the cheesecake and will help it set properly.
- Use fresh rhubarb and strawberries for the best flavor. You can also use frozen rhubarb and strawberries; just be sure to thaw and drain them well before using.
- Let the cheesecake cool completely before slicing.
- If you don’t have a springform pan, you can use a regular cake pan. Just line the bottom with parchment paper and grease the sides.
- If you want a stronger rhubarb flavor, you can add more rhubarb to the sauce.
With these tips in mind, you’ll be able to create a delicious and impressive strawberry rhubarb cheesecake that’s sure to impress your friends and family.
Variations
If you’re looking to switch things up, try one of these delicious variations:
Raspberry Rhubarb Cheesecake
Replace the strawberries with raspberries for a fruity-floral twist on this classic dessert:
- Prepare the springform pan and the crust as directed.
- In a small saucepan, combine 1 cup diced rhubarb, 1/2 cup sugar, and 1 tablespoon water.
- Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture is thickened, about 10 minutes.
- Remove from heat and stir in 1 cup fresh raspberries. Set aside to cool.
- In a large mixing bowl, beat 16 ounces of softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon vanilla extract until smooth.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1/4 cup sour cream.
- Pour the cheesecake batter over the crust. Spoon the rhubarb-raspberry mixture over the top and swirl with a knife.
- Bake at 350 °F (175 °C) for 40—45 minutes, or until the center is set.
- Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Rhubarb and Orange Cheesecake Squares
A fun, bite-sized dessert with a delicious combination with a citrus burst and tangy rhubarb:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups rhubarb, chopped
- 2/3 cup granulated sugar
- 1/4 cup water
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons orange juice or 1 teaspoon orange flavoring
- 3 eggs
- 1/2 cup sour cream
Directions
- Preheat oven to 350 °F (175 °C).
- Grease a 9×13-inch baking pan.
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
- In a small saucepan, combine rhubarb, 2/3 cup sugar, and water. Bring to a boil, then reduce heat and simmer for about 5 minutes, until rhubarb is soft. Remove from heat and let cool.
- In a large bowl, beat cream cheese, 1/2 cup sugar, flour, salt, orange zest, and orange juice (or orange flavoring) until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Pour the cheesecake batter over the graham cracker crust. Spoon rhubarb mixture over the cheesecake mixture and swirl with a knife.
- Bake for 30—35 minutes, until just set but still quite wobbly in the center. Let cool completely, then chill in the refrigerator for at least 2 hours.
- Cut into squares and serve.
Cheesecake with Rhubarb and Apple Crumble Topping
Add a crumble topping made with rhubarb and apples for a delicious twist on this classic dessert. Spring meets fall!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1 cup apples, peeled and chopped
- 1/2 cup light brown sugar
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 35 0°F (175 °C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan.
- In a separate mixing bowl, beat the cream cheese and 1/2 cup sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the graham cracker crust.
- In a heavy-bottomed saucepan, combine the chopped rhubarb, apples, light brown sugar, and 2 tablespoons of water. Cook the mixture on low-medium heat for 5 minutes while stirring. After 5 minutes, let the mixture come to a simmer and cover with the lid of the pan. Cook for an additional 5 minutes or until the rhubarb and apples are soft.
- Pour the rhubarb and apple mixture over the cream cheese mixture in the springform pan.
- In a mixing bowl, combine the all-purpose flour, softened butter, 1/2 cup light brown sugar and salt. Mix well until the mixture resembles coarse crumbs.
- Sprinkle the crumb mixture over the rhubarb and apple layer.
- Bake the cheesecake in the preheated oven for 35—40 minutes or until the center is almost set.
- Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool for an additional hour or two.
- Cover the cheesecake and refrigerate overnight.
- Serve chilled and enjoy!
Other variations
- If you don’t like graham cracker crust, you can use a shortbread or cookie crust instead.
- Or, use a gingersnap or chocolate cookie crust instead of graham cracker crumbs.
- Add a tablespoon of cinnamon or ginger to the crust for a spicy kick.
- Add 1 tablespoon freshly grated lemon zest and 2 tablespoons fresh lemon juice to the fruit mixture for a citrusy note.
- If you want to make the cheesecake even more decadent, you can top it with whipped cream, fresh berries, or a fruit glaze.
- Use a mixture of different fruits, such as blueberries and raspberries, instead of strawberries.
Conclusion
This strawberry rhubarb cheesecake recipe — or any of the variations — is a delicious dessert that’s perfect for anybody and for any occasion. Whether you’re a fan of sweet or tart desserts, this cheesecake is sure to please. So why not give it a try and taste a slice of heaven?