Cheesecake with Rhubarb and Strawberry Glaze and Chocolate Covered Strawberries
Cream cheese and mascarpone cheese makes this creamy and silky cheesecake, rhubarb and strawberry glaze adds the sweet and sour crunch, and the chocolate covered strawberries gives extra surprise. There are so many delicious things going on all at once, it's such a deluxe luxury! 60
|For the crust:|
graham cracker crumbs
1/2 stick, melted
|For the filling:|
2 packages, at room temperature
2 packages, at room temperature
|For the glaze:|
1/2-inch, fresh or frozen, 24 ounces
hulled and halved
plus 3 tablespoons
|For the chocolate covered strawberries:|
chopped, semisweet, or chocolate chips
To make the crust:
Preheat oven to 325°F.
Coat a 9-inch-diameter springform pan with cooking spray or grease with butter, then flour the pan.
Add the graham cracker crumbs, sugar, and cinnamon in a medium bowl, and mix until well blended.
Stir in the butter until incorporated.
Press the mixture onto the bottom of the prepared pan. (not sides, bottom only)
Bake until the crust is set, 10 to 15 minutes. Let cool completely. Keep the oven running at the same temperature.
To make the filling:
Add the cream cheese and sugar in a large mixing bowl with an electric mixer until very smooth.
Beat in the mascarpone cheese until smooth. Beat in flour until well mixed.
Add eggs 1 at a time.
Beat in vanilla, lemon juice, lemon peel, and salt until just incorporated and well blended.
Pour into the pan with the pre-baked crust.
Transfer into the oven and bake until puffed around the edges and the center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour.
Turn off the oven, leave cake in the oven with door closed, another 1 hour.
Remove the cake from the oven to a wire rack and allow to cool completely.
Stir sour cream until smooth; spread on top of the cake.
Chill the cake in the frige overnight.
To make the glaze:
Mix together rhubarb, strawberries, sugar, ⅔ cup water, and lemon juice in a large saucepan.
Bring to a boil, stirring until the sugar dissolves.
Reduce heat and simmer until the rhubarb is tender, 8 to 10 minutes.
Remove from the heat and let cool 10 minutes.
Pour the mixture through a strainer set over a 4-cup measuring cup, pressing on the solids to extract 1½ cups liquid.
Return 1½ cups liquid to the same saucepan, bring to a gentle simmer over medium heat.
Add the cornstarch and 3 tablespoons of water in a small bowl, and whisk until well mixed.
Stir into the liquid in the saucepan, stir or whisk constantly until mixture boils and thickens, 7 to 8 minutes.
Pour the glaze into the small bowl, refrigerate until chilled, about 2 to 1½ hours.
Spread the glaze evenly over the cheesecake.
Keep the cheesecake refrigerate for at least 6 hours and up to 1 day.
To make the chocolate-covered strawberries:
Line a small baking sheet with a waxed paper or parchment papper.
Add the chocolate in a top of double boiler set over simmering water, cook and stir until smooth.
Remove the chocolate from over the water.
Dip the strawberries halfway into the melted chocolate.
Gently shake off the excess chocolate, set on the prepared sheet.
Refrigerate until the chocolate is set, at least 30 minutes and up to 5 hours.
Arrange the chocolate covered strawberries around the top edge of the cake.
Slice and enjoy!