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Ingredients
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Cheesecake Base
Method
Cheesecake Filling
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
- 2
Make the filling
In a large mixing bowl, beat together 16 oz cream cheese and 1 cup granulated sugar until smooth. Add 1 tsp vanilla extract and 3 large eggs, one at a time, mixing well after each addition. Pour the filling over the cooled crust.
- 3
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- 4
Prepare the strawberry-rhubarb topping
In a saucepan, combine 2 cups chopped rhubarb, 1 cup chopped strawberries, 0.5 cup granulated sugar, and 1 tsp lemon juice. Cook over medium heat until the rhubarb is tender and the mixture is bubbling, about 10-15 minutes. Let cool slightly.
- 5
Assemble and chill
Once the cheesecake is cooled, pour the strawberry-rhubarb topping over the cheesecake. Refrigerate for at least 4 hours, preferably overnight, before serving.
