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 Slab Pie
• Strawberry Rhubarb Crumble Bars
• Strawberry Rhubarb Scones
• Strawberry Rhubarb Galette