Strawberry Rhubarb Cheesecake
Prep time: 
Cook time: 
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Serves: 8-10
A rich, creamy, New York style cheesecake, topped with a lemony rhubarb compote and fresh strawberries.
For the compote
  • 1 lb rhubarb stalks
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 1 vanilla bean, scraped
For the Crust
  • 5 tablespoons unsalted butter, melted
  • 6 oz. graham crackers
  • 1 teaspoon sugar
  • ¼ tsp. freshly grated nutmeg
  • ¼ teaspoon kosher salt
For the Filling and Garnish
  • ½ cup sour cream
  • 3 (8-oz.) packages cream cheese, room temperature
  • 1¼ cups sugar
  • 2 tablespoons unsalted butter, softened
  • 4 large eggs, room temperature
  • 2 tablespoons dark rum
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Rhubarb compote (see above)
  • Sliced strawberries, for garnish
Make the compote:
  1. Trim off both ends and chop rhubarb into ½ inch slices. Put into a saucepan, add sugar, scraped vanilla bean and vanilla seeds; cook over medium-low until rhubarb breaks down and thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and remove vanilla bean.
  2. Note: save the vanilla bean to make vanilla sugar.
Make the crust:
  1. Heat oven to 375°. Grease a 9″ (3″-deep) springform pan with butter. Pulse graham crackers in a food processor into fine crumbs. Add melted butter, sugar, nutmeg, and salt; pulse to combine and press mixture into bottom and 1½″ up the sides of pan. Bake until set, 6–8 minutes, and cool. Wrap outside of pan with aluminum foil; transfer to a roasting pan.
Make the filling:
  1. Reduce oven to 325°F. In the bowl of a stand mixer fitted with a paddle, beat sour cream and cream cheese on high until smooth. Scrape down sides of bowl and add sugar and butter; mix on medium until combined. With the motor running, add eggs, one at a time, mixing well after each addition. Add rum, salt, and vanilla extract; mix until combined and pour into prepared crust. Pour enough boiling water into roasting pan to come halfway up the side of springform pan; bake until filling jiggles slightly in the center when the pan is tapped on the side, 50 minutes to an hour. Remove springform pan from water bath and let cool completely; chill until set, at least 3–4 hours.
  2. Spread Rhubarb Compote over cheesecake and garnish with strawberries; remove from refrigerator about 30 minutes before serving.
Recipe by Nerds with Knives at