Rhubarb Blossom Cheesecake!
I have collected so many cook books and recipes over the years and I keep adding to them on each trip the Captain and I go on.
(I will have lots of low country recipes to share with you from the many friends we met on our last journey).
However, I was looking for rhubarb recipes in particular for my-horse-riding-friend-from-New York and I was digging around in my cookbooks and found a great recipe for a cheesecake that is to die for!
I just had to make it as I picked up fresh rhubarb and strawberries at a road side stand!
I love rhubarb and I love strawberries and I love cheesecake.
Put them all together and layer over a graham cracker crust and I am in heaven!
Think of the possibilities of different crusts for this cheesecake!
Oreo cookie crust?
Sugar Cookie Crust?
Wow! endless possibilities!
There is just enough rhubarb and strawberries and cheesecake that nothing overpowers, yet it gives a bright, fruity combo that is so refreshing! In other words, a perfect balance of flavors!
And you know what the bonus is?
They are just so dog-gone pretty!
Yep, the pop of pink color (from rose-pink gel food coloring) and the little bits of orange zest and vanilla bean just make this dessert a company coming over dessert!
- 1 cup rhubarb cut into 1/2 inch pieces
- 3/4 cup strawberries, quartered
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 teaspoon orange zest
- 1 & 1/2 cups graham cracker crumbs
- 6 Tablespoons unsalted butter, melted
- 3 Tablespoons sugar
- 16 ounce package of room temperature cream cheese
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 3/4 cup Rhubarb Blossom Mixture
- 1 drop of pink food coloring if desired.
- Combine all ingredients in a saucepan, and bring to a boil. Stir to make sure the fruit cooks evenly.
- Once it comes to a boil, lower heat and simmer for about 10-15 minutes till rhubarb is tender and blossom mixture starts to thicken.
- Transfer to a bowl and refrigerate till ready to use.
- Preheat oven to 350 degrees. Spray 8x8" baking dish/pan with non stick spray and line with parchment paper. Lightly spray with non stick spray again.
- Mix graham cracker crumbs, melted butter and sugar together and press into pan evenly.
- Bake at 350 degrees for about 7 minutes. Set aside to cool.
- Lower oven to 325 degrees.
- Mix cream cheese and sugars with a hand mixer till smooth.
- Add eggs one at a time on low speed followed by vanilla bean paste.
- Pour about half of the cheesecake batter into a separate bowl and stir in 3/4 cup of rhubarb Mixture. Stir in the 1 drop of pink food coloring. (This will keep the pink color vibrant while baking).
- Alternate spooning rhubarb blossom mixture with cheesecake mixture over the crust and swirl together with a toothpick in a pretty design of your choice.
- Bake at 325 degrees for 30-35 minutes till cheesecake is set.
- Cool before putting in fridge.
- To make a nice clean cut, use a knife dipped in hot water for each piece. The Rhubarb Blossom Cheesecake will set up if left in the fridge overnight.
- I found that it also helps if you place the cheesecake in the freezer for about 30 minutes before cutting.
- You will find that you will have about 1/4 cup of rhubarb blossom mixture left over...do not put it all into the cheesecake or it will be "heavy" and fruits will not distribute well.
- I like to take the left over rhubarb blossom mixture and put it over ice cream! Yummy! You can also make a double batch of the rhubarb blossom mixture and just keep some in the fridge...just because! 🙂