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! 😉
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!
To make this cheesecake you will need:
10-inch springform pan
oreo crust recipe
strawberries and strawberry jelly (or jam)
whipped cream or a homemade whipped cream
pastry bag fitted with a french star tip
Makes 12-14 servings can be stored for 2 days before serving.
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.
- 2 1/2 cups thinly sliced fresh rhubarb
- 1/3 cup granulated sugar
- 2 tbsp. orange juice
- 9 ounces white baking chocolate
- 2 cups finely crushed Oreo cookies about 18 cookies without the centers
- 1/3 cup butter melted
- 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
- 7 ounces whipped cream (or make from scratch)
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.
In a heavy small saucepan, melt white chocolate over very low heat, stirring occasionally. Set aside to cool.
- 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.
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)
- Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until combined.
- Pour cooled rhubarb sauce into filling and gently stir to incorporate. Pour the entire mixture into the Oreo crust-lined springform pan.
- 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.
- 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.
- Using a pastry bag fitted with a large french star tip, pipe a border around the cheesecake.