Lemon and Rum Cheesecake with Strawberry Compote

Name: Lemon and Rum Cheesecake with Strawberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 cup sugar; 1 envelope dry yeast; 1 teaspoon grated lemon peel; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/4 cup whole milk; 3 large egg yolks; 2 teaspoons vanilla extract; 1 1/2 8-ounce packages cream cheese, room temperature; 1 cup sugar; 1 tablespoon all purpose flour; 3 large eggs; 2/3 cup whipping cream; 2 tablespoons dark rum; 2 teaspoons grated lemon peel; 2 teaspoons vanilla extract; Strawberry Compote

Servings: persons

1 1/2 cups all purpose flour
1/4 cup sugar
1 envelope dry yeast
1 teaspoon grated lemon peel
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup whole milk
3 large egg yolks
2 teaspoons vanilla extract
1 1/2 8-ounce packages cream cheese, room temperature
1 cup sugar
1 tablespoon all purpose flour
3 large eggs
2/3 cup whipping cream
2 tablespoons dark rum
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
Strawberry Compote

1
Butter and flour 10-inch-diameter springform pan.
2
Combine flour, sugar, yeast, grated lemon peel, and 1/2 teaspoon salt in processor; blend 5 seconds.
3
Add chilled butter and cut in, using on/off turns, until mixture resembles coarse meal.
4
Add whole milk, egg yolks, and vanilla extract and blend until soft clumps form.
5
Using floured hands, gather dough into ball.
6
Press dough over bottom and 1 inch up sides of prepared pan.
7
Cover pan tightly with plastic wrap.
8
Let dough rise in warm draft-free area until slightly puffy, about 2 hours 15 minutes.
9
Preheat oven to 350F.
10
Using electric mixer, beat cream cheese, sugar, and flour in large bowl until well blended.
11
Beat in eggs 1 at a time.
12
Add whipping cream, dark rum, grated lemon peel, and vanilla extract; beat until filling is smooth.
13
Transfer filling to crust (filling may be higher in pan than sides of crust).
14
Bake cheesecake until set in center and puffed at edges, about 40 minutes.
15
Cool cheesecake in pan on rack 15 minutes.
16
Cut around pan sides; release sides.
17
Cool cheesecake completely.
18
(Can be prepared 8 hours ahead.
19
Let cheesecake stand at cool room temperature.)
20
Cut cheesecake into wedges and serve with strawberry compote.

1074

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/4 cup sugar, 1 envelope dry yeast, 1 teaspoon grated lemon peel, and more.

Yes, Lemon and Rum Cheesecake with Strawberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!