A celebration of early summer fruit and slow baking, this cheesecake brings together everything I love in one dessert. A silky vanilla cheesecake is baked with jammy pockets of strawberry raspberry rhubarb compote and finished with a buttery oat crumble that turns golden in the oven. The result is a single, cohesive bite—creamy, tart, and delicately crisp all at once. Best served chilled, it’s the kind of dessert that feels both nostalgic and quietly indulgent, like something pulled from a well-loved bakery on a summer afternoon.
1 C. Graham Cracker Crumb
1/4 C. Unsalted Butter, melted
360 g Cream Cheese, room temperature
120 g Granulated Sugar
2 Large Eggs, room temperature
80 g Sour Cream, room temperature
25 G Whole Milk, room temperature
6–7 g Vanilla Extract, or extract of choice
Pinch of Sea Salt
150 g Strawberries, hulled and chopped
90 g Rhubarb, chopped
30 g Raspberries
85–90 g Granulated Sugar
10 g Fresh Lemon Juice
Zest of Half a Lemon
5 g Cornstarch + 10 g Cold Waater (slurry)
60 g All-Purpose Flour
50 g Rolled Oats
55 g Brown Sugar
40 g Cold Salted Butter, cubed
Handful of Sliced Almonds
In a small saucepan set over medium heat, combine the strawberries, raspberries, rhubarb, and sugar.
Cook gently, stirring occasionally, until the fruit softens and releases its juices.
Once the fruit breaks down, add the lemon juice and zest. Stir in the cornstarch slurry and continue cooking for 30–60 seconds, until glossy and thickened.
Remove from heat and let cool completely. The compote should be very thick, so it holds its shape when spooned.
Preheat the oven to 325°F (160°C).
In a small bowl, combine the graham cracker crumbs and melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 7″ springform or round cake pan, creating an even layer.
Bake for 10 minutes, until lightly golden and fragrant. Remove from the oven and allow to cool slightly before filling.
In a medium bowl, combine flour, oats and brown sugar. Add the cold unsalted butter and work it in with your fingertips until a coarse, crumbly mixture forms.
Refrigerate until ready to use.
Lower the oven to 225°F (107°C).
In a large bowl, beat the cream cheese and sugar together until completely smooth and free of lumps.
Add the eggs one at a time, mixing just until incorporated. Do not overmix.
Stir in the sour cream, milk, vanilla, and salt until smooth and silky.
Pour the cheesecake batter into the prepared graham cracker crust.
Spoon small dollops of the cooled compote over the surface. Using a skewer or knife, gently swirl once or twice to create a marbled effect—do not over mix.
Sprinkle the crumble evenly over the top.
Bake for 1 hour 20 minutes to 1 hour 45 minutes, or until the edges are set and the center has a gentle wobble.
*If your crumble isn’t golden raise the temperature in the oven to 300-325°F and let brown for a few minutes.
Remove from the oven and let cool at room temperature for roughly 30 minutes.
Transfer to the refrigerator and chill for at least 3–4 hours, or until fully set and cold.
Top with powdered sugar, slice and serve chilled. Each bite should include creamy vanilla custard cheesecake, jammy strawberry rhubarb pockets, and a buttery oat crumble topping.
Nadia Colella creates bespoke cakes, pastry art, and hand-painted commissions. Each piece is a small work of art, thoughtfully crafted to bring beauty and meaning into your life — whether for a special event, a bespoke piece, or a brand collaboration. Please share a little about your vision or project below. All custom investments start at $2,000.
