Ricotta Cheesecake with Strawberry Rhubarb Compote

Ricotta Cheesecake with Strawberry Rhubarb Compote

servings
8

Ingredients





















Cooking Instructions

1

Drain ricotta overnight in fridge using cheesecloth. Melt butter on stove and crush graham crackers with your hands–you can use a food processor but I like the texture you get from having bigger chunks of graham in the crust. Add butter and mix with your hands until it forms a somewhat crumbly paste. Push into bottom of a greased spring form cheesecake dish to form the crust. Cover and refrigerate while you make filling.


2

Heat oven to 350 F. In a tabletop mixer, combine softened cream cheese and ricotta and beat on low 2-3 minutes until whipped in texture. Scrape down the sides. Add eggs, one at a time making sure to scrape the sides down after each egg. This is a vital step in the process to ensure the eggs are well combined. Slowly add sugar and honey and beat another minute. Add the vanilla bean and citrus zest. Beat on low 1 minute.


3

Remove crust from fridge and wrap the bottom portion of pan in a few layers of tin foil to prevent any water getting in since we will be cooking it in a water bath. Pour filling into crust and place cheesecake into a large baking dish. Pour water into baking dish until it is a few centimeters short of the top. Bake for 1 hour. Carefully check on cheesecake. If the top is not a nice light-golden brown keep in the oven for 5-15 minutes more. Refrigerate for a few hours or overnight.


For Compote*:


1

Clean and hull strawberries and cut into quarters. Clean the rhubarb and cut into 1/4-inch pieces. Melt 1 tablespoon butter in saucepan over medium-high heat and add strawberries, rhubarb, sugar, citrus juice and cinnamon. Cook until strawberries and rhubarb begin to break down and the sauce begins to turn into thick syrup. Refrigerate until ready to use.


*The compote can be made a day or so ahead of time.


Ingredients





















Cooking Instructions

1

Drain ricotta overnight in fridge using cheesecloth. Melt butter on stove and crush graham crackers with your hands–you can use a food processor but I like the texture you get from having bigger chunks of graham in the crust. Add butter and mix with your hands until it forms a somewhat crumbly paste. Push into bottom of a greased spring form cheesecake dish to form the crust. Cover and refrigerate while you make filling.


2

Heat oven to 350 F. In a tabletop mixer, combine softened cream cheese and ricotta and beat on low 2-3 minutes until whipped in texture. Scrape down the sides. Add eggs, one at a time making sure to scrape the sides down after each egg. This is a vital step in the process to ensure the eggs are well combined. Slowly add sugar and honey and beat another minute. Add the vanilla bean and citrus zest. Beat on low 1 minute.


3

Remove crust from fridge and wrap the bottom portion of pan in a few layers of tin foil to prevent any water getting in since we will be cooking it in a water bath. Pour filling into crust and place cheesecake into a large baking dish. Pour water into baking dish until it is a few centimeters short of the top. Bake for 1 hour. Carefully check on cheesecake. If the top is not a nice light-golden brown keep in the oven for 5-15 minutes more. Refrigerate for a few hours or overnight.


For Compote*:


1

Clean and hull strawberries and cut into quarters. Clean the rhubarb and cut into 1/4-inch pieces. Melt 1 tablespoon butter in saucepan over medium-high heat and add strawberries, rhubarb, sugar, citrus juice and cinnamon. Cook until strawberries and rhubarb begin to break down and the sauce begins to turn into thick syrup. Refrigerate until ready to use.


*The compote can be made a day or so ahead of time.


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