Cheesecake with Rhubarb Compote and Strawberry
As indicated in the photos, my cheesecake is much smaller than 8-inch (it is 4-inch). I made two smaller cheesecakes and froze one of them. as there are only two of us. You can divide the crust and filling whichever way you want. This recipe is for 1 large traditional 8-inch cheesecake.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 -10 slices of cheesecake
- 1 pound rhubarb cut into 1 inch pieces
- 1/2 cup granulated sugar
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 stick unsalted butter melted
- 2 8- ounce packages cream cheese softened to room temperature
- 3 large eggs
- 12 ounces sour cream
- 1/2 teaspoon vanilla extract
- 8 ounces diced strawberries
In a medium saucepan, combine the rhubarb pieces and sugar. Cook over medium-low heat, stirring occasionally for 25-30 minutes, or until the compote is thick. Remove from heat and let cool at room temperature for 30 minutes before transferring to an airtight container and placing in the fridge. Rhubarb compote will keep for about 2 weeks.
Preheat your oven to 325 degrees F and spray an 8-inch springform pan with non-stick spray. Set aside.
In a medium bowl, mix together the graham cracker crumbs and butter. Press it into the prepared pan. Place it in the refrigerator to chill while you prepare the filling.
In the bowl of your stand mixer, add the cream cheese. Beat for about 2 minutes, and then add each egg, one at a time. Make sure that you fully incorporate each egg before adding the next. Add the sour cream and vanilla extract and mix again until smooth and creamy, scraping down the sides of the bowl when necessary. Mix for about 2 minutes total.
Pour the filling into the prepared pan. Smooth out the top. Cover the bottom and sides of the springform pan with foil to prevent leakage. Place the pan in a large roasting pan (or something similar) and fill with enough boiling water that it goes up about 1/4-1/2 way up the sides of the pan.
Bake the cheesecake for 40-45 minutes or until slightly firm, but still jiggly. Let cool in the pan for about 45 minutes and then cover, place it in the fridge and let it chill for 5-6 hours.
When ready to serve, release the cheesecake from the pan by running an offset spatula around the edge to loosen. Top with rhubarb compote and fresh strawberries.