Allow me to introduce you to this amazing Strawberry Rhubarb Ginger Cheesecake. It’s the cousin of last week’s Earl Grey Lemon Cheesecake and it’s absolutely perfect for Spring.
This cheesecake is creamy, refreshing, lightly sweetened and perfectly tangy. It’s honestly my new favourite thing (sorry all past favourite things! I promise we can still be friends though, Peanut Butter and Jam Cookies).
You know what else this cheesecake is perfect for? Mother’s Day!
This would be the most perfect dessert to surprise your dear mom with – I promise she’ll love it! And she’ll be super-duper impressed by your new baking skills!
I was inspired to make this Strawberry Rhubarb Ginger Cheesecake after receiving an email from Food Bloggers of Canada about their May recipe round up. A new member, I was super stoked about the idea of making a recipe around the idea of one common ingredient: rhubarb! Rhubarb was a favourite of mine as a kid – I always loved the tangy sweetness that it invoked, leaving you with the lovely pucker sensation after eating it. Yes, I’m a pucker-er and I’m not ashamed to admit it 🙂
After contemplating some ideas, and trying to not fall victim to the obvious scapegoat of a rhubarb crisp, I remembered how rhubarb and ginger go together so well and thought about how I could tailor my Early Grey Lemon Cheesecake to accommodate this ingredient challenge. The results: pure flavour deliciousness!
This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. Together, the sweet and tangy sensation is perfect.
As Spring starts to blossom in full effect, this Strawberry Rhubarb Ginger Cheesecake is perfectly seasonal and a great way to embrace the new produce that nature is bringing our way.
- One cup of cooked rhubarb contains just as much calcium as the same amount of milk and it’s actually much better for you. In fact, rhubarb is on the short list with salmon and spinach for the highest amounts of calcium it provides.
- Every serving of rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer’s prevention.
- It contains infection-fighter vitamin C, the second most prominent vitamin, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers (the red stalks provide more than the green ones), with healthy additions of folate, riboflavin, niacin, B-vitamins, and pantothenic acid.
- Rhubarb is also popular is Chinese medicine for healing stomach ailments and keeping you, ahem, regular 😉 (source)
So, my lovely readers, not only does this recipe taste unbelievably good, it’s also good for you thanks to the wonderful health benefits of our good old friend rhubarb.
Go ahead and try out this incredible Strawberry Rhubarb Ginger Cheesecake for Mother’s Day. You can surprise your amazing mom with this one of a kind flavour concoction, complete with all the awesome health benefits that rhubarb has to offer. I promise she’ll love it and, maybe if you’re lucky, she’ll even share a piece or two with you 🙂
As always, make sure you share your pictures of any recipes you try out from Gluten Free Vegan Pantry. Tag them #glutenfreeveganpantry and post them to Instagram, Facebook, Twitter or Google+ so that we can follow along with your own culinary adventures.
- 1 cup almonds
- 1¼ cups dates, pitted
- 1½ cups cashews, soaked for 2-3 hours, preferably overnight
- 1½ cups strawberries
- ¼ cup + 1 Tbsp agave nectar
- ¼ cup fresh lemon juice
- ½ cup coconut cream
- ¼ cup coconut oil, melted
- 2 cups rhubarb, chopped
- ¼ cup maple syrup
- ¼ cup water
- 3 Tbsp chia seeds
- ½ tsp fresh ginger, peeled
- Add dates to food processor. Process on high for about 1 minute, or until dates form into a "dough" ball. Add the almonds and process for another 2-3 minutes.
- Add crust to 8" springform pan, pressing firmly into base of pan with hands or back of spoon.
- Add all ingredients to blender. Blend on high for 3-4 minutes, or until thoroughly blended and creamy.
- Pour cheesecake filling over prepared crust. Tap pan on counter a few times to ensure there are no air bubbles in your cake.
- Rinse out blender
- Add all ingredients to rinsed out blender.
- Blend for 2-3 minutes, or until no chunks remain. Add additional water, 1 Tbsp at a time, if needed to get things moving.
- Transfer blended rhubarb ginger mix to a small saucepan. Heat over high until mixture starts to boil, then reduce to low and simmer for 10 minutes.
- Allow to cool for about 5-7 minutes and then carefully pour over the cheesecake layer, being careful to not mix the layers.
- Place prepared cheesecake into freezer and allow to set for at least 2 hours.
- Remove from freezer at least 20-30 minutes prior to serving to allow it to thaw a bit. Store in fridge or return to freezer to prolong storage life.
This cheesecake will keep for about a week in the fridge and several weeks if stored in an airtight container in the freezer.
These cheesecake can get rather soft so it should be enjoyed soon after thawing.