Strawberry Rhubarb Cheesecake
Rich and creamy cheesecake with a swirl of Strawberry Rhubarb compote.
Equipment
- 9-inch springform pan
- Mixing bowl
- Electric mixer
- Baking sheet
Ingredients
Crust
- 1 1/2 cup Graham cracker crumbs
- 1/4 cup melted butter
- 2 Tablespoons brown sugar
Filling
- 2 8-oz packages cream cheese at room temperature
- 3/4 cup sugar
- 3 large eggs at room temperature
- 1 tsp. pure vanilla extract
- 1 cup sour cream
- 1 lemon zest and juice from 1 lemon
- 1/2 recipe Strawberry Rhubarb Compote (about 2 cups)
Instructions
Crust
- Preheat oven to 350F.
- In a medium sized bowl stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
- Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. Set aside.
Filling
- In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla, lemon zest and juice, and one egg. Blend until smooth and fully incorporated.
- Add the remaining eggs, one at a time, mixing thoroughly each time. Fold in the sour cream and mix until just combined.
- Pour half of the mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
- Dollop about half of the strawberry rhubarb compote over the batter and swirl in using a knife or spoon. Repeat with the remaining cheesecake batter and compote.
- Place the cheesecake on a baking sheet and then into a preheated oven. Bake for approximately 40-45 minutes, or until the edges are set and the center of the cheesecake jiggles slightly when shaken.
- Cool gradually in the oven by propping the door open for 1-2 hours, and then chill in the fridge until cold. 3-4 hours or overnight.
- Serve with whipped cream and extra compote if desired.