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
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!
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.)
- 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.
How to Make Rhubarb Strawberry Cheesecake
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
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.
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! 😉
- 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
- 8 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.
Makes 12-14 servings can be stored for 2 days before serving.