Cheesecake with Rhubarb Compote and Strawberry
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Cheesecake with Rhubarb Compote and Strawberry
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
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Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 50-60 minutes, or until the center is set and the top is lightly browned.
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Remove from the oven and let the cheesecake cool in the pan for 10 minutes.
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Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan.
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In a saucepan, combine the rhubarb, strawberries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the fruit is tender.
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Remove from heat and let the rhubarb compote cool.
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Serve the cheesecake with the rhubarb compote and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 26g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
