- 3 cups diced rhubarb
- 1/2 cup pure maple syrup from Canada
- 12 graham crackers
- 1/3 cup unsalted butter, melted
- 32 oz cream cheese, softened at room temp
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3/4 cup pure maple syrup from Canada
- 1 1/2 tbsp unflavored gelatin
- 3 tbsp water
- Red or pink food coloring, optional
- 1 cup heavy cream, chilled
- 3 cups diced strawberries
Maple Whipped Cream
- 2 cups heavy cream, chilled
- 1/2 cup pure maple syrup from Canada
- 1 cup strawberries, for garnish
- Prepare the rhubarb jam first; it needs time to cool. Place the diced rhubarb into a medium sized saucepot and stir in the pure maple syrup. Cook the rhubarb over medium heat, bringing it up to a simmer. Simmer over medium-low heat for about 10 to 12 minutes, until the jam is thickened and reduced. Spread the jam onto a plate, place into the refrigerate and chill.
- Dice about 5 cups of strawberries, making 3 cups of diced strawberries for the batter. For the strawberry border, set aside a center slice from the largest strawberries; you’ll need about 16 to 18 strawberries slices.
- Preheat the oven to 400° F/204° C and prepare the graham cracker base next. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into a 9-inch (23-cm) springform pan and press the crumbs evenly into the bottom of the pan, creating a firm crust.
- Bake the crust for 10 minutes, then remove from the oven and cool on a wire rack.
- Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl with a flat beater attachment. Beat the cream cheese on medium speed for 7 to 9 minutes, scraping down the mixing bowl occasionally, until the cheese is creamy and smooth. Add the sour cream, vanilla and pure maple syrup next. You can also add a few drops of red or pink food coloring at this time. Mix for 2 to 3 minutes, scraping down the bowl halfway, until the mixture is uniform.
- In a small ramekin, combine the gelatin and water and stir together. Microwave the gelatin for 30 to 40 seconds, until completely dissolved and hot. Immediately, pour the hot gelatin into the cheesecake batter with the mixer running on low speed; do not wait for the gelatin to cool! Mix for about 30 seconds, just until incorporated.
- Transfer the cheesecake batter into a separate mixing bowl and set aside. Switch the mixer attachment to a whisk and add in the heavy cream (no need to wash the bowl). Whisk the cream for a few minutes, until stiff peaks form. Add the whipped cream to the cheesecake batter and fold it in gently with spatula.
- Next, fold in the chilled rhubarb jam and diced strawberries using a spatula.
- Once the graham cracker crust has cooled, line the sides of the springform pan with parchment paper or an acetate cake collar. Pour in about 1 ½ cups of the prepared cheesecake batter over the cooled graham cracker crust and level it with an offset spatula.
- Next, make the strawberry border. Place the sliced strawberries, with the prettiest side facing out, along the perimeter of the springform pan. The cheesecake batter will help hold them in place.
- Gently pour the remaining cheesecake batter into the pan and level the top with an offset spatula. Chill the cheesecake in the refrigerator for 6 to 8 hours, or overnight for best results.
- When ready to serve, prepare the maple whipped cream. Place the chilled cream and pure maple syrup into a mixing bowl or large measuring cup. Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip such as tip #847.
- Remove the cheesecake from the refrigerator when ready to serve. First, release the springform and transfer the cake onto a stand. Watch my video recipe to see how it’s done! Remove the parchment paper/acetate cake collar once the cake is transferred. Pipe generous dollops of maple whipped cream on top and garnish with whole strawberries, if desired. Keep cheesecake refrigerated.