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4 from 1 vote

Rhubarb Strawberry Cheesecake

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! 😉
Prep Time20 mins
Cook Time1 hr 20 mins
Chilling Time5 hrs 30 mins
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, rhubarb cheesecake
Servings: 12
Calories: 381kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Rhubarb Sauce

  • cups (305 g / 10 ounces) diced fresh rhubarb, about 6 stalks
  • cup (67 g) granulated sugar
  • 2 tablespoons orange juice
  • 9 ounces white baking chocolate

Crust

  • 2 cups (168 g) finely crushed Oreo cookies, about 18 cookies without the filling
  • cup (76 g) butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, room temperature
  • 7 ounces sour cream, room temperature (about ¾ cup)
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature

Topping

  • ¼ cup (79 g) strawberry jelly, or jam
  • 2 tablespoons water
  • 1 pint strawberries, washed, tops removed, sliced in half lengthwise

Instructions

Rhubarb Sauce

  • In a medium saucepan over medium heat, combine rhubarb, sugar, and orange juice. Bring just to boiling; then, reduce heat. Cook, uncovered, for about 5 minutes or until rhubarb is tender, stirring occasionally. Remove from heat and set aside.
  • In a microwave-safe bowl, add the white chocolate. Melt in 20-second increments, stirring in between, until the chocolate is melted and smooth (1½-2 minutes total). Set aside to cool.

Crust

  • Preheat the oven to 350°F and spray a 10-inch springform pan with nonstick cooking spray.
  • In a medium bowl, combine Oreo cookie crumbs and melted butter. Press the crumb mixture into the bottom of the prepared pan.

Filling

  • In the bowl of a stand mixer with the paddle attachment, mix the cream cheese, sour cream, sugar, cornstarch, vanilla, and salt on medium-high speed until combined (about five minutes).
  • Add eggs, 1 at a time, mixing just until incorporated after each addition. Gradually mix in the melted white chocolate until combined.
  • Pour the cooled rhubarb sauce into the filling and gently fold in to incorporate. Pour the entire mixture into the Oreo crust-lined springform pan.
  • Bake for 1 hour to 1 hour 20 minutes, or until the edge of cheesecake is firm and the center appears nearly set when lightly shaken. (Some jiggle is okay.)
  • Turn off the oven and crack open the oven door. Let the cheesecake cool in the oven for 30 minutes.
  • After the cheesecake has cooled in the oven for 30 minutes, remove it and loosen the cheesecake from the sides of the pan. Let it continue to cool on the counter until it reaches room temperature (about an hour).
  • Place the cheesecake in the refrigerator to chill for at least 4 hours.

Topping

  • When ready, in a medium bowl, whisk together the strawberry jam and water.
  • Add the strawberries; toss to coat.
  • Carefully pour the strawberry mixture on top of the chilled cheesecake.
  • Serve.

Video

Nutrition

Serving: 8g | Calories: 381kcal