Strawberry Rhubarb Cheesecake

Sweet and tart strawberry rhubarb cheesecake topped with whipped cream and a strawberry rhubarb compote. It's filled with strawberries and rhubarb that's been cooked down to a paste and swirled into the cheesecake!


Strawberry Rhubarb Compote Filling

  • 1 1/2 cups strawberries hulled and quartered
  • 1 3/4 cups rhubarb chopped
  • 3 T. granulated sugar


  • 2 1/4 cups graham cracker crumbs
  • 2 T. granulated sugar
  • 1/2 cup butter melted


  • 24 oz. cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 cup sour cream

Whipped Cream

  • For garnish
  • ½ cup heavy cream whipped
  • 1 1/2 T. powdered sugar

Strawberry Rhubarb Compote

  • 2 cups rhubarb chopped
  • 1 1/2 cups strawberries hulled and quartered
  • 3/4 cup granulated sugar


Strawberry Rhubarb Compote Filling

  • In a medium saucepan, add in the strawberries, rhubarb, and sugar. Turn the heat to medium/high and mash the strawberries to get the juices going.
  • Let cook until the strawberries thicken up and break down. It took mine about 10 - 15 minutes until thick. Place in a dish, cover with plastic wrap and place in the fridge to chill.

Strawberry Rhubarb Compote for garnish

  • In a saucepan, add in the strawberries, rhubarb and sugar. Mash the strawberries to get the juice flowing.
  • Place over medium heat and let cook for about 17 - 20 minutes. Place in a bowl, cover with plastic wrap and chill overnight.


  • Preheat oven to 325 degrees.
  • In a mixing bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
  • Press the graham crackers into the bottom and sides of an 8 inch or 9 inch springform pan.
  • Place in the oven and bake for 15 minutes until the crust is golden brown.
  • Remove from the oven and let cool.


  • In a mixing bowl, add in the cream cheese and granulated sugar. Mix on medium until combined and smooth. Scrape down the sides.
  • Add in the strawberry rhubarb compote filling, vanilla, and eggs one at a time. Mix on medium until completely incorporated. Add the next egg and repeat. Scrape down the sides and bottom of the bowl.
  • Add in the sour cream and mix on medium until combined and completely smooth.
  • Add heavy duty tin foil to the outside of the cooled springform pan. I normally add two layers of tin foil to prevent water from coming into the cheesecake.
  • Add the cheesecake batter into the prepared pan. 
  • Add hot water to a larger pan that your 8 or 9 inch springform pan will fit into. Place it into the oven.
  • Place the tin foil covered springform pan into the hot water bath.
  • Fold a piece of tin foil in half to make a tin foil tent. Cover the top of the cheesecake with the tin foil tent. This will prevent the top from browning.
  • Bake at 325 for an hour and 20 minutes. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.

Whipped Cream for garnish

  • Add the heavy cream into a bowl. Whip on medium speed until it forms stiff peaks.
  • Add in the powdered sugar and mix for 30 seconds.
  • Place in a piping bag with a 1M tip. Pipe swirls around the edge of the chilled cheesecake.
  • Pour the strawberry rhubarb compote in the center of the cheesecake.
  • Cut and serve.