Strawberry Rhubarb Cheesecake

This is a dessert from my childhood. So many moms made aversion of a “no bake” cheesecake, and still do, as I routinely see similar recipes topped with canned cherries or a stew of strawberries and rhubarb at church and school bake sales all over Nova Scotia. In my house growing up, this dessert was luxurious and saved for special occasions. I even requested it several times on my birthday instead of cake! The memory inspired this dessert to be served in a Mason jar. If you don’t have jars, just use water glasses or even wine glasses and show off the lovely layers. Using frozen strawberries is just fine for this, as I try to use any of the previous season’s fruit in frozen form before buying imported fresh fruit out of season.

Ingredients for Strawberry Rhubarb Compote

2½ cups (625 mL) chopped fresh rhubarb

2½ cups (625 mL) fresh or frozen strawberries

1 cup (250 mL) granulated sugar

1 cinnamon stick

Zest and juice of half a lemon

1 tsp (5 mL) vanilla extract

Pinch salt

1 tbsp (15 mL) cold water

2 tsp (10 mL) cornstarch

Cream Cheese Mousse (recipe follows)

Honey Graham Crumble (recipe follows)

Strawberries (optional)

Mint leaves (optional)

Ingredients for Cream Cheese Mousse

2 cups (500 mL) heavy cream (35% mf), whipped to stiff peaks

1 package (8 oz/250 g) cream cheese

1 cup (250 mL) granulated sugar

1 tbsp (15 mL) vanilla extract

1 tsp (5 mL) lemon or orange zest

Ingredients for Honey Graham Crumble

1½ cups (375 mL) graham-cracker crumbs

1⁄2 cup (125 mL) large-flake rolled oats

3 tbsp (45 mL) packed brown sugar

1⁄2 tsp (2 mL) cinnamon

1⁄4 cup (60 mL) butter, melted

3 tbsp (45 mL) liquid honey

1 tsp (5 mL) vanilla extract

Method for Strawberry Rhubarb Cheesecake

In a saucepan over low heat, stir together rhubarb, strawberries, sugar, cinnamon, lemon zest and juice, and vanilla extract; bring to a simmer.Cook, stirring occasionally, until fruit releases liquid; increase heat to medium and cook until fruit has softened into the sauce. Stir in salt. In a small bowl, whisk together water and cornstarch until blended and smooth; stir into sauce. Cook, stirring, for 2 minutes. Remove compote from heat; let cool completely.

From eight 8-ounce (250 mL) Mason jars, remove screw bands andlids; set lids aside and replace screw bands. Smooth heaping 1 tbsp(15 mL) compote in bottom of each jar. Add layer of Cream CheeseMousse to fill bottom two-thirds of jars; smooth tops. Divide remaining Strawberry Rhubarb Compote evenly between jars. Top with reservedwhipped cream from Cream Cheese Mousse recipe; sprinkle with HoneyGraham Crumble. If desired, garnish with strawberries and mint leaves.

Method for Cream Cheese Mousse

Set aside 2⁄3 cup (150 mL) of the whipped cream in the refrigerator. Beat cream cheese, sugar, vanilla and zest until sugar has dissolved and the mixture is light and smooth. Gently fold in remaining whipped cream, one-third at a time, just until combined. Refrigerate until ready to use.

Makes 8 servings

Method for Honey Graham Crumble

In a bowl, stir together graham-cracker crumbs, oats, brown sugar and cinnamon. In small bowl with a fork, stir together butter, honey, and vanilla until blended and smooth; stir into crumb mixture until thoroughly mixed. Press even layer into the base of parchment paper–linedbaking dish: bake at 350°F (180°C) oven until firm, fragrant and lightly toasted, about 20 minutes. Let cool completely; turn out onto a rimmed baking sheet, then break apart into irregular, pea-sized crumbs. Store in airtight container until ready to use.The crumble consistency doesn’t have to be perfect — texture here is good.

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Strawberry Rhubarb Cheesecake