Strawberry Rhubarb Cheesecake Recipe - Chef Craig Flinn

Ingredients

• 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)
• 2 cups (500 mL) heavy cream (35% mf), whipped to stiff peaks
• 1 package (8 oz/250 g) cream cheese
• 1 tbsp (15 mL) vanilla extract
• 1 tsp (5 mL) lemon or orange zest
• 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