• Rhubarb Strawberry Cheesecake

    filed under: Cheesecakes on June 2, 2016

    I partnered with McCormick to bring you this amazing dessert. I appreciate so much that you support the brands that I love and am lucky enough to work with.

    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! ­čśë

    A classically delicious midwestern treat!

    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 make them the perfect addition to a wide variety of baked desserts!


    To make this cheesecake you will need:

    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

    A classically delicious midwestern treat!

    Rhubarb Strawberry Cheesecake


        • 2 1/2 c thinly sliced fresh rhubarb
        • 1/3 c granulated sugar
        • 2 tbsp. orange juice
        • 9 ounce square white baking chocolate with cocoa butter
        • 2 c finely crushed oreo cookies (about 18 cookies without the centers)
        • 1/3 c butter, melted
        • 3 8-ounce packages cream cheese, room temperature
        • 1 7-ounce carton dairy sour cream, room temperature
        • 1/2 c 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 c strawberry jelly/jam
        • 2 tbsp. water
        • 1 7-ounce container whipped cream (or make from scratch)


        1. For rhubarb sauce: 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 baking squares over very low heat, stirring occasionally. Set aside to cool.
        3. For crust: 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.
        4. For filling: 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)
        5. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until combined.
        6. Pour cooled rhubarb sauce into filling and gently stir to incorporate. Pour the entire mixture into the Oreo crust-lined springform pan.
        7. 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.
        8. 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.
        9. Using a pastry bag fitted with a large french star tip, pipe a border around the cheesecake.

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

        A classically delicious midwestern treat!

        Tips for success:

        Rinse the fresh rhubarb stalks to remove any dirt. Trim off ends and remove any stringy pieces before slicing.

        Use a good quality vanilla! I love McCormick because I can trust that it is a quality product and know that it will perfectly compliment the (somewhat complex) flavors in my desserts.

        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 knife in hot water and wipe dry before each cut.


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

        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?

        Don't Pass on Dessert!