Strawberry Rhubarb Cheesecake
Strawberry Rhubarb Cheesecake is a delightful dessert that perfectly combines the tangy taste of rhubarb with the sweetness of strawberries, all atop a creamy cheesecake layer. This cheesecake is not only delicious but also visually stunning, making it a perfect treat for gatherings, holidays, or just a special night at home.
Why Make This Recipe
This recipe is a fantastic choice for anyone who loves fruity desserts. The balance of flavors in Strawberry Rhubarb Cheesecake brings joy to your taste buds. It is relatively easy to prepare, and it doesn’t require any baking for the cheesecake layer, making it a hassle-free dessert option. Plus, it’s a great way to use fresh, seasonal fruits!
How to Make Strawberry Rhubarb Cheesecake
Ingredients:
- 9 whole graham crackers, finely crushed
- 1/2 cup salted sweet cream butter, melted
- 1 tablespoon granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 8-ounce container of Cool Whip, thawed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb, cut into 1/2-inch chunks
- 2 cups hulled and chopped fresh strawberries
- 3/4 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- 1 1/2 tablespoons fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Fold in the Cool Whip gently until incorporated and spread the mixture over the cooled crust.
- In another saucepan, combine rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Cook over medium heat until the mixture thickens and just starts to bubble, about 5-7 minutes. Remove from heat and let cool slightly.
- Pour the strawberry rhubarb topping over the cheesecake layer in the springform pan.
- Refrigerate for at least 4 hours or until set. Remove from the springform pan and serve chilled.
How to Serve Strawberry Rhubarb Cheesecake
ANNONCE
Serve your Strawberry Rhubarb Cheesecake chilled. It’s perfect on a dessert plate and can be garnished with extra strawberries or some whipped cream for added decoration. Enjoy it after dinner or as a sweet treat during a summer picnic!
How to Store Strawberry Rhubarb Cheesecake
Keep any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. If you want to store it longer, consider freezing individual slices. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.
Tips to Make Strawberry Rhubarb Cheesecake
- Be sure to soften the cream cheese before mixing. This helps create a smooth texture.
- Use fresh fruit for the best flavor. If rhubarb is hard to find, frozen rhubarb can be used, but make sure to thaw and drain it well.
- If you like a thicker topping, add a little extra cornstarch to the fruit mixture before cooking.
Variation
For a different twist, you can try adding a layer of chocolate or a chocolate drizzle on top. You might also swap out the strawberries for blueberries or peaches, depending on your preference and availability.
FAQs
ANNONCE
Q: Can I use canned rhubarb for this recipe?
A: While fresh rhubarb is recommended for the best taste, you can use canned rhubarb if fresh is unavailable. Just make sure to drain it well before using.
Q: How can I make this cheesecake gluten-free?
A: You can use gluten-free graham crackers for the crust. Check the labels to ensure they are certified gluten-free.
Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is perfect for making a day ahead. Just store it in the refrigerator until you are ready to serve.
