Cheesecake with rhubarb and strawberry jam

Cheesecake with rhubarb and strawberry jam

I made this recipe when I had more sweet cheese in the fridge and a leftover pack of biscuits from another dessert. The rhubarb and strawberries were from the freezer, harvested the summer before. I didn't complicate things with complicated techniques, just followed the basic steps. I like that it doesn't require special ingredients or tools, it's simple to make and turns out well every time.

Quick Info

Total time: about 2 hours (including minimum cooling at the end, without the recommended overnight period)
Preparation time: 20 minutes
Baking time: 60 minutes (45 minutes + 15 minutes)
Servings: 8-10
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for guests

Ingredients

For the base:
210 g plain biscuits, finely crushed
110 g melted butter
1 teaspoon butter for greasing the pan

For the filling:
450 g sweet cheese
60 g vanilla-flavored powdered sugar (Dr. Oetker)
2 eggs

For the jam:
175 g strawberries (fresh or frozen)
250 g rhubarb (fresh or frozen)
200 g sugar

For the topping:
coconut flakes, to preference (for a generous layer at the end)

Preparation method

1. Preparing the base:
I finely crush the biscuits, then mix them with the melted butter. I knead well by hand until evenly moist. I grease the pan with a little butter (I prefer a pan of about 22-24 cm in diameter) and press the biscuit mixture into the bottom of the pan. I press it down as firmly as I can to make it compact.

2. The filling:
I mix the sweet cheese with the powdered vanilla sugar. When the sugar has dissolved and I have a smooth cream, I incorporate the eggs, one at a time, mixing gently after each. I pour the mixture over the biscuit base, leveling it out.

3. Baking the base:
I put the pan in the preheated oven at 180°C. I bake for 45 minutes or until the cream sets, but does not turn golden on top. I take it out and set it aside while I prepare the jam.

4. The strawberry and rhubarb jam:
I put the frozen strawberries and rhubarb directly into a non-stick pot. I sprinkle sugar over them. I let them sit for 5-10 minutes at room temperature to start releasing a little juice. I place the pot on low heat. I let it simmer gently, uncovered, until the water evaporates and the mixture becomes thick like jam. I stir occasionally to prevent sticking.

5. Assembly and final baking:
I pour about half of the hot jam over the freshly baked cheesecake, spreading it in a thin layer. Over the layer of jam, I sprinkle coconut flakes enough to lightly cover the surface (with some excess on the edges if you like the look). I put the pan back in the oven for another 15 minutes, at the same temperature, until the coconut flakes turn slightly brown at the edges.

6. Cooling and slicing:
I take the pan out and let it cool at room temperature. I recommend letting it sit in the fridge overnight (or at least a few hours) for nice slicing. It should be sliced cold.

Why I make this recipe often

It requires no complicated tools and uses readily available ingredients. The cheesecake keeps well in the fridge, and the layer of jam gives it a pleasantly tart taste that isn't too sweet. It can be prepared a day in advance, making it useful for busy days.

Tips and variations

Tips
The biscuits should be very fine, otherwise the base will be crumbly.
The cheese should not be too watery; if it is, I drain it slightly beforehand.
The jam thickens better if you use frozen fruit, as it releases more water, but patience is needed while simmering.
Do not use all the jam: half is enough for the cheesecake, the rest can be kept for another dessert or served separately.

Substitutions
Strawberries can be replaced with other berries.
Rhubarb can be omitted if you don't have it, but the taste will be less tart.
Digestive or wholemeal biscuits can be used, but the taste will be different.

Variations
A little cinnamon can be sprinkled over the layer of coconut for added flavor.
If you don't have vanilla-flavored powdered sugar, you can use plain powdered sugar and a little vanilla essence.

Serving ideas
It goes well with a spoonful of natural yogurt or cold sour cream on the side.
A slice can be served plain, as an everyday dessert, or at a festive meal.

Frequently asked questions

1. Can I use only strawberries, without rhubarb?
Yes, but the taste will be sweeter, without that tart note. If you like pure strawberry jam, it works fine.

2. Is it necessary to let the cake chill overnight?
It's not mandatory, but if you don't chill it enough, it will be harder to slice and won't have the classic firm cheesecake texture.

3. Can I use store-bought cottage cheese?
Yes, but I recommend choosing a fattier one and draining it well if it seems too wet.

4. What do I do with the leftover jam?
You can keep it in the fridge and use it for other desserts, on bread, or for breakfast.

5. Can the coconut flakes be omitted?
Yes, they are not essential, but they add texture and pleasant taste. If you don't like them, you can skip this step.

Nutritional values (estimated)

One slice (out of 10): approx. 270-300 kcal.
Carbohydrates: 32-35 g, of which natural and added sugars.
Proteins: 6-7 g, from cheese and eggs.
Fats: 11-13 g, from butter, cheese, and eggs.
These are estimates, exact values depend on the type of cheese and biscuits used.

Storage and reheating

It keeps in the fridge, covered, for up to 4 days. I do not recommend reheating; it is served cold. If you leave it at room temperature too long, the texture softens and the biscuit layer crumbles.

This is the version I always make at home and I haven't had any problems with it. It's suitable for ordinary days or when you want a dessert with simple ingredients and balanced taste.

 Ingredients: 175 g strawberries, 250 g rhubarb, 200 g sugar, 210 g finely ground biscuits, 450 g sweet cheese, 110 g butter + 1 teaspoon for greasing the pan, 60 g vanilla-flavored powdered sugar Dr. Oetker, 2 eggs.

 Tags:  cheesecake with jam