Four-Cheese Cheesecake with Strawberry-Rhubarb Compote

Name: Four-Cheese Cheesecake with Strawberry-Rhubarb Compote
Ingredients: 1 1/4 cups graham cracker crumbs; 3 tablespoons sugar; Pinch of kosher salt; 4 tablespoons unsalted butter, melted; 1 pound (2 cups) fromage blanc; 1/2 pound (about 1 cup) whole-milk ricotta; 1/2 pound mascarpone; 1 1/4 cups sugar; 4 large eggs; 2 teaspoons vanilla extract; Grated zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice; 1/2 cup crème fraîche; 1 cup crème fraîche; 2 tablespoons sugar; 2 pints strawberries, cored and halved, or quartered if large; 2 cups (4 small stalks) rhubarb, cut into 1/2-inch dice; 2/3 cup sugar

December 22, 2011

Compared to cheesecake made primarily with cream cheese, this rendition of the American classic is notably light. We make it with Cowgirl Creamery (opposite page) fromage blanc, which is lower in fat than cream cheese, plus ricotta and mascarpone to enhance the texture. A thin layer of Cowgirl Creamery crème fraîche blankets the top. The result is an easy, elegant, lemony dessert to serve in slender slices with a fruit accompaniment, such as sugared berries, a raspberry sauce, or the strawberry-rhubarb compote suggested here.

Recipe notes

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