Cheesecake with Charred Rhubarb Compote and Sliced Strawberries

Pastry chef Anna Posey of Chicago's Publican blackens rhubarb in a wood-fired oven for the cheesecake's rhubarb compote topping. A standard oven will also do the trick.

Cheesecake with Charred Rhubarb Compote and Sliced Strawberries

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CRUST

  • 5

    tablespoons unsalted butter, melted, plus more for greasing

  • 6

    ounces graham crackers

  • 1

    teaspoon sugar

  • 1

    ⁄4 teaspoon freshly grated nutmeg

  • 1

    ⁄4 teaspoon kosher salt

  • FILLING

  • 1

    ⁄2 cup sour cream

  • 3

    (8 ounce) packages cream cheese, softened

  • 1

    1⁄4 cups sugar

  • 2

    tablespoons unsalted butter, softened

  • 4

    eggs, room temperature

  • 2

    tablespoons dark rum

  • 1

    ⁄2 teaspoon kosher salt

  • 1

    vanilla bean, split lengthwise, seeds scraped and reserved

  • COMPOTE

  • 1

    1⁄2 pound rhubarb, trimmed and sliced 1⁄4" thick

  • 1

    1⁄2 cups sugar

  • 1

    vanilla bean, split lengthwise, seeds scraped and reserved

  • 2

    tablespoons fresh lemon juice

  • Sliced strawberries, for garnish

Directions

Make the crust. Heat oven to 375°. Grease a 9″ (3″-deep) springform pan with butter. Pulse graham crackers in a food processor into fine crumbs. Add melted butter, sugar, nutmeg, and salt; pulse to combine and press mixture into bottom and 1 1⁄2″ up the sides of pan. Bake until set, 6–8 minutes, and cool. Wrap outside of pan with aluminum foil; transfer to a roasting pan. Make the filling. Reduce oven to 325°. In the bowl of a stand mixer fitted with a paddle, beat sour cream and cream cheese on high until smooth. Scrape down sides of bowl and add sugar and butter; mix on medium until combined. With the motor running, add eggs, one at a time, mixing well after each addition. Add rum, salt, and vanilla bean and seeds; mix until combined and pour into prepared crust. Pour enough boiling water into roasting pan to come halfway up the side of springform pan; bake until filling jiggles slightly in the center when the pan is tapped on the side, 50 minutes to an hour. Remove springform pan from water bath and let cool completely; chill until set, 3–4 hours. Charred Rhubarb Compote. Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a 4-qt. saucepan. Add sugar and vanilla bean and seeds; cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and discard vanilla bean. Spread Charred Rhubarb Compote over cheesecake and garnish with strawberries; chill 1 hour before serving.


Nutrition

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