Strawberry Rhubarb Cheesecake

By foodiva

Ingredients

• 1 + 1/2 cups strawberries, hulled and quartered
• 1 T. granulated sugar
• 1 + 3/4 cups rhubarb, chopped
• 2 T. granulated sugar
• 2 + 1/4 cups graham cracker crumbs
• 2 T. granulated sugar
• 1/2 cup butter, melted
• 3 (8 oz.) bricks of cream cheese, room temperature
• 1 + 1/4 cup granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 1 cup sour cream
• 1/2 cup heavy cream
• For garnish
• 1/2 cup heavy cream, whipped
• 1 + 1/2 T. powdered sugar
• For garnish
• 2 cups rhubarb, chopped
• 1 + 1/2 cups strawberries, hulled and quartered
• 3/4 cup granulated sugar

Details

Servings 8
Cooking time 120mins
Adapted from cookiedoughandovenmitt.com

Preparation

Step 1

InstructionsStrawberry Compote Filling
In a medium saucepan, add in the strawberries and sugar. Turn the heat to medium/high and mash the strawberries to get the juices going.
Let cook until the strawberries thicken up and break down. It took mine about 15 minutes. Place in a dish, cover with plastic wrap and place in the fridge to chill completely.Rhubarb Compote Filling
In a medium saucepan (I used the one that had the strawberries in it), add in the rhubarb and sugar. Turn the heat to medium/high and let cook until the rhubarb breaks down and most of the juice is gone. This will take about 15 minutes as well. Place in a dish, cover with plastic wrap and place in the fridge to chill completely.
I let both compotes to sit overnight to thicken up.Strawberry Rhubarb Compote for garnish
In a saucepan, add in the strawberries, rhubarb and sugar. Mash the strawberries to get the juice flowing.
Place over medium heat and let cook for about 17 - 20 minutes. Place in a bowl, cover with plastic wrap and chill overnight.Crust
Preheat oven to 350 degrees.
In a mixing bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
Press the graham crackers into the bottom and sides of an 8 inch or 9 inch springform pan.
Place in the oven and bake for 12 minutes until the crust is golden brown.
Remove from the oven and cool completely.Cheesecake
In a mixing bowl, add in the cream cheese and granulated sugar. Mix on medium until combined and smooth. Scrape down the sides.
Add in the eggs one at a time and vanilla. Mix on medium until completely incorporated. Add the next egg and repeat. Scrape down the sides and bottom of the bowl.
Add in the sour cream and heavy cream and mix on medium until combined and completely smooth.
Divide the cheesecake mixture in half.
Add the chilled strawberry compote into the first half of the cheesecake. Stir until combined.
Add the chilled rhubarb compote into the second half of the cheesecake. Stir until combined.
Add heavy duty tin foil to the outside of the cooled springform pan. I make sure the tin foil covers the entire pan so there aren't any seams for water to run into.
Add the strawberry cheesecake batter into the cooled crust.
Add the rhubarb cheesecake batter into the center of the strawberry cheesecake batter. Swirl with a knife or skewer. Be careful not to tear up the crust.
Add hot water to a larger pan that your 8 or 9 inch springform pan will fit into. Place it into the oven.
Place the tin foil covered springform pan into the hot water bath.
Fold a piece of tin foil in half to make a tin foil tent. Cover the top of the cheesecake with the tin foil tent. This will prevent the top from browning.
Bake for 30 minutes at 350. Drop the temperature to 325 and bake for another 30 minutes. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.Whipped Cream for garnish
Add the heavy cream into a bowl. Whip on medium speed until it forms stiff peaks.
Add in the powdered sugar and mix for 30 seconds.
Place in a piping bag with a 1M tip. Pipe swirls around the edge of the chilled cheesecake.
Pour the strawberry rhubarb compote in the center of the cheesecake.
Cut and serve.

Instructions