Strawberry Rhubarb Cheesecake Recipe

Preparation and Assembly

1. 1

   Prepare the crust

   Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

2. 2

   Make the cheesecake filling

   In a large bowl, beat the cream cheese until smooth. Add sour cream, granulated sugar, and vanilla bean paste. Mix until combined. Add eggs one at a time, mixing well after each addition.

3. 3

   Bake the cheesecake

   Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

4. 4

   Prepare the strawberry rhubarb compote

   In a medium saucepan, combine rhubarb, strawberries, brown sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10-15 minutes. Let cool.

5. 5

   Assemble the cheesecake

   Once the cheesecake is fully cooled, spread the strawberry rhubarb compote over the top. Chill in the refrigerator for at least 4 hours or overnight.

6. 6

   Serve

   Slice the cheesecake and serve with additional fresh strawberries, if desired.