Strawberry Rhubarb Cheesecake
This strawberry rhubarb cheesecake combines a buttery crust, creamy goat cheese filling, and vibrant fruit layers for a unique homemade dessert. It's the best strawberry rhubarb fool-inspired cheesecake recipe you'll love!
Ingredients
- 250 g all-purpose flour For the crust
- 2 tsp sugar
- 1/8 tsp salt
- 125 g unsalted butter room temperature
- 4+ tbsp water
- 250 g fresh goat cheese or 225 g cream cheese + 25 g mascarpone, For the cheesecake batter
- 1/8 tsp salt
- 5 eggs separated
- 30 g potato starch
- 2 tsp lemon juice
- 1 vanilla bean split and scraped
- 680 g fresh or frozen strawberries For the strawberry sauce
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 Pinch of salt
- 454 g fresh or frozen rhubarb cut into 1" long pieces, For the rhubarb fool
- 1 1/2 cups heavy whipping cream
- 3 tbsp confectioners' sugar
- 1 tbsp vanilla extract
- Freeze-dried strawberries ground for dusting, For garnish
- Fresh strawberries for topping
Instructions
- Mix together the flour, sugar, and salt in a large bowl. Use your fingers or a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Drizzle in enough water so the dough holds together when pressed. Shape into a ball, divide into 3-4 disks, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F. Roll each chilled dough disk to 1/16-inch thick. Press into buttered metal bowls, dock with a fork, and bake for about 12-15 minutes or until the crust is golden.
- Raise the oven to 400°F. Mix the goat cheese, sugar, and salt in a bowl. Add egg yolks, one at a time, mixing thoroughly. Separately, whip the egg whites with sugar until soft peaks form, then fold into the cheese mixture gently. Pour batter into baked crusts and bake for 50-60 minutes until puffed and slightly golden. Cool completely.
- In a saucepan, simmer strawberries with the lemon juice and sugar until softened. Stir in cornstarch and cook for 3-4 more minutes until thickened. Cool.
- Lay rhubarb on a lined baking sheet and bake at 375°F for ~30 minutes until tender. Cool. Whip cream, vanilla, and confectioners' sugar until soft peaks form. Fold whipped cream into rhubarb mixture, reserving part of it plain.
- Layer cooled cheesecake with strawberry sauce, rhubarb fool, and a final topping of whipped cream. Dust with freeze-dried strawberry powder and garnish with fresh strawberries.
Notes
Store leftovers in the refrigerator for up to 3 days, but note that the whipped toppings are best fresh.