I’m nothing if not predictable, and the moment that rhubarb season begins I like to bake with it as soon as possible. If there is a bundle of rhubarb stalks to be had, and especially some seasonal, fresh strawberries too, I am turning them into something delicious without a doubt. There is something about the sweet and tart combo that I hyper-fixate on every year and for good reason.

One of my favorite ways to keep the flavor combo in my kitchen well after rhubarb season is to make Strawberry Rhubarb Compote. I store it in mason jars in the freezer and thaw as needed throughout the year. It is delicious stirred into yogurt, on a biscuit, or toast, and it the perfect thing to swirl into a cheesecake!

This classic cheesecake recipe is taken up a notch with a generous swirl of Strawberry Rhubarb Compote throughout. It comes together quickly, is easy to prepare in advance, and is one of my favorite spring-time desserts. I’ll talk you through how to make it here:

Ingredients needed for Strawberry Rhubarb Cheesecake:

Graham crackers
Brown sugar (optional- depending on how sweet you like your crust)
Salt
Melted butter
Cream cheese
Eggs
Sour cream
Sugar
Vanilla
Lemon juice and lemon zest
Strawberries
Rhubarb
Corn starch

Supplies needed:

Springform Pan
Food Processor for graham cracker crumbs (optional)
Large bowl
Electric mixer
Wire rack for cooling
Small saucepan for compote

The Process:

Make the Strawberry Rhubarb Compote: In a medium saucepan over medium-high heat, combine strawberries, rhubarb, sugar, lemon juice and cornstarch. Cook, stirring occasionally, until the mixture thickens and the fruit breaks down, about 15-20 minutes. If you want a smoother pureé, blend it down until smooth. Remove from heat and let cool. (You can do this step a day or more in advance!)
Preheat the oven to 350 degrees F. Lightly grease a 9 inch Springform pan. (I like to use a coconut oil spray)
Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan in an even layer.

Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, place cream cheese and sugar inside and beat on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of the strawberry rhubarb mixture onto the cheesecake batter. Use a knife to gently swirl the strawberry rhubarb mixture into the cheesecake batter, creating a marbled effect. Repeat with the remaining batter and compote.

Bake Cheesecake: Place the springform pan on a cookie sheet just in case there are any drips. Bake in preheated oven for about 40-45 minutes or until the edges are set and the middle is still slightly jiggly when you shake the cookie sheet.
Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1-2 hours. (This step helps the cheesecake cool gradually and prevents cracks.) Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Refrigerate for at least 2-3 hours, or until completely chilled.
Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Serve with whipped cream, extra strawberry rhubarb compote and strawberries if desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze individual slices of cheesecake. Wrap them in plastic wrap and then put in a airtight container.

The importance of room temperature ingredients for cheesecake recipes:

I know it can feel like a pain when you go to a recipe, they ask for room temperature ingredients, and you don’t have them on hand. But not only is it easy to bring your ingredients to room temp, but it really does make a difference for cheesecake.

Soft, room temperature cream cheese will blend much more smoothly into room temperature eggs without any chunks or curdling. This will result in a much better textured cheesecake without cracks.

You can put your eggs in a dish of warm water to bring them to room temp quickly, and the cream cheese can be slowly warmed in the microwave for 5 second bursts.

Want to turn this recipe into Strawberry Rhubarb Cheesecake Bars?

Instead of a springform, bake in a 9 inch square baking pan lined with parchment paper. Cut into squares after cooling.

More Strawberry Rhubarb recipes:

Strawberry Rhubarb Cheesecake

Name: Strawberry Rhubarb Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2-8oz packages of cream cheese at room temperature; 3/4 cup cup sugar; 3 large eggs - at room temperature; 1 tsp. pure vanilla extract; 1 cup sour cream; Zest and juice from 1 lemon; 1/2 a recipe of Strawberry Rhubarb Compote (about 2 cups); 1½ cup Graham cracker crumbs; ¼ cup melted butter; 2 Tablespoons brown sugar

Yield: 1 9-inch cheesecake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Rich and creamy cheesecake with a swirl of Strawberry Rhubarb compote.

Ingredients

Crust:

1½ cup Graham cracker crumbs
¼ cup melted butter
2 Tablespoons brown sugar

Filling:

2-8oz packages of cream cheese at room temperature
3/4 cup cup sugar
3 large eggs - at room temperature
1 tsp. pure vanilla extract
1 cup sour cream
Zest and juice from 1 lemon
1/2 a recipe of Strawberry Rhubarb Compote (about 2 cups)

Instructions

Crust

Preheat oven to 350F
In a medium sized bowl stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.

Filling

In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla, lemon zest and juice, and one egg. Blend until smooth and fully incorporated.
Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.) Fold in the sour cream and mix until just combined.
Pour half of the mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
Dollop about half of the strawberry rhubarb compote over the batter and swirl in using a knife or spoon. Repeat with the remaining cheesecake batter and compote. (Save a little compote for serving if desired.)
Place the cheesecake on a baking sheet and then into a preheated oven. Bake for approximately 40-45 minutes, or until the edges are set and the center of the cheesecake jiggles slightly when shaken.
Cool gradually in the oven by propping the door open for 1-2 hours, and then chill in the fridge until cold. 3-4 hours or overnight.
Serve with whipped cream and extra compote if desired.

Strawberry Rhubarb Cheesecake