Rhubarb Strawberry Cheesecake

filed under: Cheesecakes on June 2, 2016
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  • Making a classic Rhubarb Strawberry Cheesecake is one of the best ways to usher in summer. It’s also a fantastic midwestern dessert that most folks don’t want to share… we like to keep these gems to ourselves! 😉 You might also enjoy my Perfect Cheesecake Recipe if you are a cheesecake fan!

     

    Rhubarb Strawberry Cheesecake

    Rhubarb Strawberry Cheesecake

    When I saw the gloriously pink and green rhubarb stalks at our local farmers market, I knew I had to grab a bunch. Rhubarb stalks are soft and delectable when baked, especially in a cheesecake, which makes them the perfect addition to a wide variety of baked desserts!

    Fresh Rhubarb

    Let’s Talk Rhubarb

    The experts will recommend “choose stalks that are fresh looking, crisp and blemish free…look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends.” That’s fine and dandy if you are aiming to be the next Martha Stewart, but not how we do it. I don’t look for perfection, I don’t mind a few blemishes, and there is nothing wrong with a large leaf or a split end. You cut those off anyway! I’ve used big huge stalks and small stalks. All rhubarb is good rhubarb is these parts.

    How to Prepare Rhubarb

    • Wash the rhubarb well.
    • Trim off the leaves and ends with a sharp knife.
    • Slice into 1 to 2-inch pieces (only for this recipe! In typical baking you want smaller pieces.)
    • Set the pieces on a paper towel and gently pat dry.

    PRO TIP: Place the unused stalks in a pitcher filled half-way with cold water. They can stay this way overnight.

    How to Freeze Rhubarb

    If you want to freeze, it’s a good idea to know ahead of time what you plan on making with the rhubarb. Freezing it in pieces works best, so you will want to know what size pieces to cut. (Generally speaking, 1 inch is fine.)

    To freeze:

    • Clean well.
    • Place cut rhubarb into a freezer bag or airtight container. Remove as much air as possible from the bag or pack tightly into an airtight container. The rhubarb may expand a bit when freezing, so don’t pack too tight.
    • Set in freezer and store for up to 12 months.

     

    Rhubarb Strawberry Cheesecake Recipe

    How to Make Rhubarb Strawberry Cheesecake

    10-inch springform pan

    cheesecake recipe

    oreo crust recipe

    strawberries and strawberry jelly (or jam)

    whipped cream or a homemade whipped cream

    pastry bag fitted with a french star tip

    Tips for Rhubarb Strawberry Cheesecake

    Room temperature ingredients are essential when making a cheesecake. To achieve the perfectly satiny smooth cheesecake you will want to whip it for some time, and having all ingredients at the same temperature will help to achieve that.

    Cut cheesecake using a sharp thin-bladed knife and not a serrated knife. Dip a knife in hot water and wipe dry before each cut.

    The Best Rhubarb Strawberry Cheesecake

    Looking for more Cheesecake Recipes?

    Strawberry Cheesecake

    No-Bake Cheesecake

    No-Bake Oreo Cheesecake

    Chocolate Raspberry Cheesecake

    4 from 1 vote
    Rhubarb Strawberry Cheesecake
    Prep Time
    20 mins
    Cook Time
    2 hrs
    Cooling Time
    30 mins
    Total Time
    2 hrs 20 mins
     

    Making a classic Rhubarb Strawberry Cheesecake is one of the best ways to usher in summer. It’s also a fantastic midwestern dessert that most folks don’t want to share… we like to keep these gems to ourselves! 😉

    Course: Dessert
    Cuisine: American
    Keyword: cheesecake, rhubarb cheesecake
    Servings: 12
    Author: Amanda Rettke
    Ingredients
    Rhubarb Sauce
    • 2 1/2 cups thinly sliced fresh rhubarb
    • 1/3 cup granulated sugar
    • 2 tbsp. orange juice
    • 9 ounces white baking chocolate
    Crust
    • 2 cups finely crushed Oreo cookies, about 18 cookies without the centers
    • 1/3 cup butter, melted
    Filling
    • 3 packages (24 ounces) cream cheese, room temperature
    • 7 ounces sour cream, room temperature
    • 1/2 cup granulated sugar
    • 1 tbsp. cornstarch
    • 2 tsp. McCormick® vanilla
    • 1/2 tsp. salt
    • 3 extra large eggs, room temperature
    • 1 pint strawberries washed and tops removed
    • 1/4 cup strawberry jelly/jam
    • 2 tbsp. water
    • 8 ounces whipped cream, (or make from scratch)
    Instructions
    Rhubarb Sauce
    1. In a medium saucepan, combine rhubarb, 1/3 cup sugar, and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, about 5 minutes or until rhubarb is tender, stirring occasionally; set aside to cool.

    2. In a heavy small saucepan, melt white chocolate over very low heat, stirring occasionally. Set aside to cool.

    Crust
    1. In a medium bowl, combine oreo cookie crumbs and butter. Spray pan with non-stick spray then press crumb mixture onto the bottom of a 10-inch springform pan.
    Filling
    1. In a very large bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until well blended. (about five minutes)

    2. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until combined.
    3. Pour cooled rhubarb sauce into filling and gently stir to incorporate. Pour the entire mixture into the Oreo crust-lined springform pan.
    4. Bake in a 350 degree F oven for 1-1/2 to 2 hours or until the edge of cheesecake is firm and center appears nearly set when lightly shaken. Loosen cheesecake from sides of the pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill at least 4 hours before serving.
    5. When cheesecake is cool, place strawberries on top with the top side down. Put strawberry jelly into a small bowl and add water. Stir. Brush the watered down jelly over the strawberries.
    6. Using a pastry bag fitted with a large french star tip, pipe a border around the cheesecake.

    Recipe Video

    Recipe Notes

    Makes 12-14 servings can be stored for 2 days before serving.

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    Comments

  • Anne Sofie says:

    Oh my god… that looks so delicious:-)
    I love strawberry and cheesecake .
    It is added on my must try list.
    Thanks for sharing!

  • Jee razi says:

    Two questions

    What would be a good substitute for rhubarb, I know might Ben the most unexpected question but I don’t know I feel I can get the rhubarb here.
    Also, for the jello , the water should be warm or cold?

  • Rod Roberts says:

    Your ingredients do not specify how much white chocolate to use

  • Marilyn says:

    I have two tablespoons LESS than the three blocks of cream cheese. If I increase the sour cream to eight ounces, all should be okay…yes? 🤔

  • J R says:

    comment#1 can u use strawberry liquor or even a sugarfree strawberry glaze instead of orange juice or even strawberry jello

    comment#2 Instead of using a melted down version of strawberry jam or perserves or jelly can’t u just brush the tops of the strawberries with sugar free strawberry glaze

    other than that it sounds delicious

  • Justin Brown says:

    I love rhubarb. I want to try this really bad.

  • Barb cross says:

    Can u substitute frozen reburh? for fresh?

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