This weekend, we headed off to visit family in New Jersey. One of my aunts makes some Taiwanese specialties that you seldom see here and she was going to show me some stuff. (More about that in future posts.) We could not arrive without some delicious offerings of our own so we decided on a seasonal cheesecake. It was a fun collaborative dessert. Lon made the cheesecake (because he is the cheesecake master) and I made the topping.

strawberry rhubarb cheesecake 2

Strawberry-Rhubarb Cheesecake
-makes 1 (9″ round, 3″ high) cake


  • 10oz Graham Cracker crumbs
  • 1/4 cup Unsalted Butter, melted
  • 24oz Cream Cheese, room temperature
  • 3/4 cup White Sugar
  • 3 Eggs
  • 1/2 cup Heavy Cream
  • 1/2 tsp. Vanilla Extract
  • pinch of Lemon Zest
  • boiling water for water bath

Strawberry-Rhubarb Topping

  • 3.5 cups Diced Strawberry (16oz container)
  • 3 cups Sliced (1/4″) Rhubarb
  • 1/2 cup White Sugar
  • 1/4 cup brown sugar
  • 1/4 cup corn starch

1. Preheat oven to 325 degrees F. Wrap the bottom of 9-inch springform with aluminum.

2. Combine melted butter and graham cracker crumbs.  Press into the bottom of the springform pan.  Set aside.

3. Cream together cream cheese and sugar in a stand mixer.  Beat on medium for at least three minutes, until smooth.  Turn mixer to low, add one egg at a time, waiting until previous has been mostly incorporated.  When all are incorporated, add heavy cream, vanilla, and lemon zest.  Beat for two minutes on medium.  Pour onto crust in springform pan.

4. Bake in a water bath at 325 deg F for 40-55 minutes.  The cake is done when the sides are firm and the center wiggles like jello.  Keep cake in oven, turn off heat, crack open oven door about 1-2 inches and let sit for a full hour.  Then remove to a wire rack and cool another hour, before covering and refrigerating overnight.


5. To make the topping, toss strawberries, rhubarb, and white sugar in a medium pot. Set it on the counter for about an hour. Mix in brown sugar and cornstarch and start heating on a low flame, while stirring. When rhubarb is soft, you can turn up the heat to medium and let it thicken, still stirring. When it was thickened to desired consistency, remove from heat and allow to cool completely before putting it on the cheesecake. Note – We let it macerate but I don’t think it is necessary.

making topping strawberry rhubarb topping

6. Spoon strawberry-rhubarb topping onto cheesecake, cover, and refrigerate until serving.

strawberry rhubarb cheesecake 3

posted by jessica at 09:20 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.