Strawberry-Rhubarb Swirl Cheesecake

405 16 servings, 1 piece (102 g) each
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16 servings, 1 piece (102 g) each

Got a bumper crop of fresh rhubarb? Put it to delicious use in this Strawberry-Rhubarb Swirl Cheesecake. Cheesecake has never tasted so good!

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What You Need

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Make It

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  • Mix corn starch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add corn starch mixture; mix well. Bring to boil on medium heat, stirring constantly; cook and stir 5 to 6 min. or until thickened. Cool completely.
  • Heat oven to 325°F. Combine graham crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Reserve half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.


Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.


  • 16 servings, 1 piece (102 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (102 g) each
Calories 370
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 135mg
Sodium 380mg
Carbohydrate 30g
Dietary fibre 1g
Sugars 24g
Protein 7g
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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