Recipe: Strawberry Rhubarb Crunch Cheesecake

Recipe: Strawberry Rhubarb Crunch Cheesecake

Jenny Osburn | The Union Street Cafe Cookbook |

Jenny Osburn ran a restaurant, wrote a couple cookbooks and thinks that everyone deserves good food. Join the Facebook group Better School Food Annapolis Valley and let’s figure out how to make it happen!

I know what you are thinking. Why on Earth would anyone mess with the sublime pleasure of the Valley’s first strawberries? And I would agree. Also the ingredient list is mighty long and it involves quite a few steps.

Make this after you’ve already enjoyed your first strawberry shortcake, maybe even after your second. Make it after you’ve eaten a whole quart of berries for lunch by yourself.

But do make it, because it is truly a celebration of the season, one best shared with quite a few friends, and possibly a bottle of something equally sparkly and pink.

Strawberry Rhubarb Crunch Cheesecake

Serves up to 12


3/4 C flour
1/2 C brown sugar
1/2 C oats
3/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/3 C butter

Using your fingers, work the butter into the dry ingredients until well combined. Reserve 1 cup crumbs in a separate bowl. Press remaining into a 9 or 10 inch springform pan. Bake at 350 for 10 minutes.

Pretty Pink Filling:

4 C sliced rhubarb
1 1/2 C sliced strawberries
3/4 C sugar

Bring to a boil in a wide pan and cook until juices have evaporated and mixture is the consistency of chunky jam.

Cheesecake Part:

1 lb. cream cheese
1 C sugar
1 1/2 tsp vanilla
3 eggs
2 C sour cream
1 Tbsp cornstarch

Combine in a food processor and blend until smooth. Pour over crust into pan. Place rhubarb filling by spoonfuls on top. Sprinkle reserved crumbs over. Bake for 45 minutes to an hour at 350F, until center barely jiggles when pan is gently shaken. Cool and then refrigerate overnight.