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 compote topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 5 tbsp. unsalted butter, melted, plus more for greasing
- 6 oz. graham crackers
- 1 tsp. sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>2</sub> cup sour cream
- 3 (8-oz.) packages cream cheese, softened
- 1 <sup>1</sup>⁄<sub>4</sub> cups sugar
- 2 tbsp. unsalted butter, softened
- 4 eggs, room temperature
- 2 tbsp. dark rum
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- <a href="/charred-rhubarb-compote/">Charred Rhubarb Compote</a>
- Sliced strawberries, for garnish
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