No fruit says “spring is here” to me more than rhubarb, which has been a favourite since childhood. Here I combine the tart stalks with another seasonal fruit—juicy, sweet strawberries. Both fruits are the perfect accompaniment to make a sweet-tart topping for mini cheesecakes. The tartness sets off the richness of the cake.
The festival of Shavuot marks when the Torah was given by God to the Jewish people on Mount Sinai. It’s also customary to eat dairy foods on the holiday.
Mini Cheesecakes with Rhubarb and Strawberries
Makes 12
INGREDIANTS
Cheesecake recipe
6 (3 1/4 ounce total) whole graham crackers
6 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons sugar
24 ounce brick-style cream cheese softened
2 large eggs, beaten
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream plus 1/4 cup for topping
12 thin slices of strawberry
Chopped mint leaves, optional
Directions
- Line a 12-hole cupcake or muffin tin (or set 12 foil cupcake liners on a sturdy baking sheet).
- Put graham crackers in the food processor until they turn into fine crumbs (well crushed but not powdery). You can also put the crackers in a sealed plastic bag and crush with a rolling pin.
- Place crushed crackers in a medium bowl. Stir in melted butter and 2 tablespoons of sugar. Press crumbs into the bottom of the cupcake liners.
- Cut the cream cheese into 1-inch chunks and set aside.
- In a large bowl combine sugar, eggs, vanilla, lemon juice, and salt. Beat with an electric hand or stand mixer on medium high until light and lemony in colour (2 minutes). Add cream cheese chunks in batches, beating on medium high until they’re incorporated before adding the next batch.
- Once all the cream cheese is incorporated add 1/2 cup sour cream. Beat again on medium high until the mixture is very smooth (3–4 minutes).
- Divide cheesecake batter between the 12 liners.
- Place 1/2 teaspoon of rhubarb and strawberry topping on top of each cheesecake. (Return remaining topping to the refrigerator until needed.) Use a dinner knife to swirl the topping through the batter.
- Heat oven to 375 degrees Farenheit.
- Place cheesecakes in the oven. Bake for 20–25 minutes until the centres of the cheesecakes are a bit loose and jiggly and the tops are puffed up. They will still be pale.
- Turn off the oven and open the oven door, leaving cheesecake to rest inside for 30 minutes. Transfer to a wire rack until completely cool. Refrigerate for at least 4 hours or overnight. (Can be made up to 4 days in advance if kept refrigerated and several weeks prior if kept in the freezer. If freezing, defrost in the refrigerator before serving.)
- Serve chilled (or remove from the refrigerator 20 minutes before serving). Remove liners if desired.
- The tops of each will have fallen, making an indent. Fill each indent with 1 teaspoon of rhubarb and strawberry topping and 1 teaspoon of sour cream. Add a strawberry slice. Garnish with mint.
INGREDIANTS
Rhubarb and Strawberry Topping
3 1/2 cups chopped fresh rhubarb or 12 ounce frozen, chopped rhubarb (do not defrost)
2 teaspoons water, or as needed
2 cups chopped fresh strawberries
1/2 teaspoon vanilla
Sugar to taste, optional
DIRECTIONS
- Place rhubarb in a saucepan over medium heat with water (do not use water if fruit is frozen). Cover. Cook until very soft, stirring often, adding just enough water if needed so rhubarb does not stick to the pan or burn.
- Stir in strawberries and vanilla. Continue to cook covered until the strawberries are soft. Taste and stir in sugar to taste if desired. Leave the cover off. Stir. Let any liquid evaporate. Remove from heat and let cool for a few minutes.
- Puree by hand or with a blender. Cool completely before using in the recipe. Can be made up to 3 days ahead and kept refrigerated. Bring to room temperature before using. Use any extra topping on ice cream or other desserts.
Notes
- Add sugar to taste while cooking the fruit for a sweeter topping.
- Substitute a sturdy gluten-free cookie for the graham crackers if desired.
- Do not substitute tub, soft or whipped cream cheese for the solid brick style.
- For the smoothest cheesecake filling make sure the cream cheese is totally softened.
No fruit says “spring is here” to me more than rhubarb, which has been a favourite since childhood. Here I combine the tart stalks with another seasonal fruit—juicy, sweet strawberries. Both fruits are the perfect accompaniment to make a sweet-tart topping for mini cheesecakes. The tartness sets off the richness of the cake.
The festival of Shavuot marks when the Torah was given by God to the Jewish people on Mount Sinai. It’s also customary to eat dairy foods on the holiday.
Mini Cheesecakes with Rhubarb and Strawberries
Makes 12
INGREDIANTS
Cheesecake recipe
6 (3 1/4 ounce total) whole graham crackers
6 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons sugar
24 ounce brick-style cream cheese softened
2 large eggs, beaten
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream plus 1/4 cup for topping
12 thin slices of strawberry
Chopped mint leaves, optional
Directions
- Line a 12-hole cupcake or muffin tin (or set 12 foil cupcake liners on a sturdy baking sheet).
- Put graham crackers in the food processor until they turn into fine crumbs (well crushed but not powdery). You can also put the crackers in a sealed plastic bag and crush with a rolling pin.
- Place crushed crackers in a medium bowl. Stir in melted butter and 2 tablespoons of sugar. Press crumbs into the bottom of the cupcake liners.
- Cut the cream cheese into 1-inch chunks and set aside.
- In a large bowl combine sugar, eggs, vanilla, lemon juice, and salt. Beat with an electric hand or stand mixer on medium high until light and lemony in colour (2 minutes). Add cream cheese chunks in batches, beating on medium high until they’re incorporated before adding the next batch.
- Once all the cream cheese is incorporated add 1/2 cup sour cream. Beat again on medium high until the mixture is very smooth (3–4 minutes).
- Divide cheesecake batter between the 12 liners.
- Place 1/2 teaspoon of rhubarb and strawberry topping on top of each cheesecake. (Return remaining topping to the refrigerator until needed.) Use a dinner knife to swirl the topping through the batter.
- Heat oven to 375 degrees Farenheit.
- Place cheesecakes in the oven. Bake for 20–25 minutes until the centres of the cheesecakes are a bit loose and jiggly and the tops are puffed up. They will still be pale.
- Turn off the oven and open the oven door, leaving cheesecake to rest inside for 30 minutes. Transfer to a wire rack until completely cool. Refrigerate for at least 4 hours or overnight. (Can be made up to 4 days in advance if kept refrigerated and several weeks prior if kept in the freezer. If freezing, defrost in the refrigerator before serving.)
- Serve chilled (or remove from the refrigerator 20 minutes before serving). Remove liners if desired.
- The tops of each will have fallen, making an indent. Fill each indent with 1 teaspoon of rhubarb and strawberry topping and 1 teaspoon of sour cream. Add a strawberry slice. Garnish with mint.
INGREDIANTS
Rhubarb and Strawberry Topping
3 1/2 cups chopped fresh rhubarb or 12 ounce frozen, chopped rhubarb (do not defrost)
2 teaspoons water, or as needed
2 cups chopped fresh strawberries
1/2 teaspoon vanilla
Sugar to taste, optional
DIRECTIONS
- Place rhubarb in a saucepan over medium heat with water (do not use water if fruit is frozen). Cover. Cook until very soft, stirring often, adding just enough water if needed so rhubarb does not stick to the pan or burn.
- Stir in strawberries and vanilla. Continue to cook covered until the strawberries are soft. Taste and stir in sugar to taste if desired. Leave the cover off. Stir. Let any liquid evaporate. Remove from heat and let cool for a few minutes.
- Puree by hand or with a blender. Cool completely before using in the recipe. Can be made up to 3 days ahead and kept refrigerated. Bring to room temperature before using. Use any extra topping on ice cream or other desserts.
Notes
- Add sugar to taste while cooking the fruit for a sweeter topping.
- Substitute a sturdy gluten-free cookie for the graham crackers if desired.
- Do not substitute tub, soft or whipped cream cheese for the solid brick style.
- For the smoothest cheesecake filling make sure the cream cheese is totally softened.