Cheesecake with Rhubarb Compote and Strawberry is sweet and delicious and the perfect way to celebrate summer! A traditional, classic cheesecake is topped with an addicting rhubarb compote that literally melts in your mouth with sweetness. A sprinkling of fresh strawberries brings the whole dessert together making for the perfect summertime dessert!
Happy Friday friends! Woo! Best day ever. Am I right, or am I right? Let’s celebrate Friday with cheesecake shall we?
I love cheesecake. Like looooooooove it. The problem is that Zach is not a fan. I know right? Let’s add this to the list of foods Zach does not like. I could literally write a book at this point. Annoying, but I’m not going to spend this wonderful Friday complaining about Zach and the foods he will not eat. ;)
I have never posted a cheesecake recipe. Oh yeah sure, I’ve posted a variation of cheesecake once or twice, but never have I ever actually posted a traditional cheesecake recipe. It’s so simple you guys, and to pay tribute to all things warm and sunny, I have decided to throw an addicting rhubarb compote on top.
I’m almost as obsessed with rhubarb as I am with cheesecake. Rhubarb definitely doesn’t get the attention it deserves. It is by far one of the most amazing foods on the planet. It’s so sweet, tart, scrumptious, etc etc etc. I literally count down the months until rhubarb is available.
Obsessed. Yeah, I know.
Pair this classic cheesecake with rhubarb compote with a Belgian Dubbel. You will be soooo surprised on how the two mesh. A dubbel has a certain sweetness that pairs PERFECTLY with strawberries. Recipe is below! Have a wonderful weekend!
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.
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.