Comments on: Strawberry Rhubarb Cheesecake

By: KD

KD — Fri, 12 Jun 2026 00:25:43 +0000

This did not finish baking in 45 minutes. I have currently added another 19 minutes and it is still far too jiggly to take out and toothpick comes out not clean still.

By: Tyra

Tyra — Mon, 11 May 2026 01:38:28 +0000

Thank you so much for this recipe. I appreciate all of the details and tips. Made it for Mother’s Day and it came out perfectly. The tartness and freshness of the compote mixed with the creaminess of the cheesecake. So good! I am definitely going to have to check out more of your website.

By: Audra

Audra — Tue, 05 May 2026 03:05:55 +0000

In reply to Joy Marie. Good tip! I will adjust the recipe :)

By: Joy Marie

Joy Marie — Sat, 02 May 2026 05:29:37 +0000

Just made this! Thanks for sharing your recipe. I think it would be helpful to change the phrasing “Do not mix on high” to “mix slowly” because my brain skimmed over the do not and turned the stand mixer to high to put the eggs in. My cheesecake cracked but I’m sure it will still be delicious. I’ll cover the top with fruit and whipped cream.

By: Audra

Audra — Mon, 08 Sep 2025 19:35:33 +0000

In reply to kathe. Thanks for pointing that out- you do NOT pre bake the crust for this recipe.

By: kathe

kathe — Sat, 06 Sep 2025 14:41:23 +0000

the instructions say to pour half the cream cheese mixture over the ‘cooled’ crust. but nowhere does it say to bake the crust first, or for how long??

By: Audra

Audra — Mon, 05 May 2025 02:32:59 +0000

In reply to Dawn Bratton. Yes you definitely can!