Cold Cheesecake with Strawberries and Rhubarb​

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cheesecake with strawberries and rhubarb

Cold Cheesecake with Strawberries and Rhubarb

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Scrumptious homemade cheesecake with a delightful strawberry and rhubarb jelly topping, perfect for summer dessert!

Cooking Time: 1h 30min

Serving: 8 servings

INGREDIENTS:

For the crust:

  • 1 ½ cups (225 g) cookie crumbs (You can use any type of cookie you prefer, like graham crackers, digestive biscuits, or cookies of your choice)
  • 6 tablespoons (84 g) unsalted butter, melted

For the filling:

  • ¼ cup (2 fluid ounces) lukewarm water
  • 2 teaspoons (6 g) unflavored powdered gelatin
  • 2 8-ounce packages (16 ounces) cream cheese, at room temperature
  • 1 cup (227 g) mascarpone, at room temperature
  • 1 pack (150ml) of heavy cream
  • ⅛ teaspoon kosher salt

For the jelly topping:

  • 1 package of strawberry jelly (you can use store-bought jelly or prepare your own using strawberries)
  • 100g strawberries (for the topping)
  • 1 rhubarb (for the topping)

INSTRUCTIONS:

  1. Prepare the Crust:

    • In a bowl, combine the cookie crumbs and melted unsalted butter. Mix well until the cookie crumbs are evenly coated with butter.
    • Press the mixture into the bottom of a 9-inch (23 cm) springform pan, using the back of a spoon or the bottom of a glass to create an even layer. Press the crumbs slightly up the sides of the pan as well.
    • Place the pan with the crust in the refrigerator while you prepare the filling.

  2. Prepare the Filling:

    • In a small bowl, pour the lukewarm water and sprinkle the unflavored powdered gelatin over it. Let it sit for a few minutes to bloom.
    • In a large mixing bowl, combine the cream cheese, mascarpone, and kosher salt. Beat together with a hand mixer or stand mixer until smooth and creamy.
    • In another bowl, whip the heavy cream
    • Microwave or cook the bloomed gelatin for a few seconds until it becomes a clear liquid. Pour it into the cream cheese mixture and continue mixing until fully incorporated.
    • Add gently with spatula whipped cream

  3. Assemble the Cheesecake:

    • Take the crust out of the refrigerator and pour the cream cheese filling over the crust, spreading it out evenly.

  4. Prepare the Jelly Topping:

    • If you are using store-bought strawberry jelly, simply follow the package instructions to prepare it.
    • If you want to make your own jelly, combine the strawberries and rhubarb in a saucepan with a little water and sugar (to taste). Cook the mixture over low heat until the fruits are soft and the mixture thickens. You can then strain it to remove any seeds or fibrous parts and let it cool.

  5. Final Assembly:

    • Once the cheesecake has set slightly, pour the prepared strawberry jelly topping over the cream cheese filling.
    • Return the cheesecake to the refrigerator and let it chill for at least 4 hours or preferably overnight to set completely.