Fruition Farms Ricotta Cheesecake with Rhubarb Compote | culture: the word on cheese

Ingredients

• 10 ounces unsalted butter (melted, plus extra for buttering cake pan)
• 12 ounces Nilla Wafers (finely ground in a food processor)
• ¼ cup powdered sugar
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 8 ounces cream cheese (diced, at room temperature)
• 1½ pounds good-quality ricotta
• 1¾ cups granulated sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 2 vanilla beans
• 4 large eggs
• 3 pounds rhubarb (rinsed and diced into ¼-inch pieces)
• ⅛ cup unsalted butter
• ½ cup granulated sugar
• ¼ cup red wine (preferably soft and fruity, such as Pinot Noir)
• ⅛ cup good-quality red wine vinegar
• 1 tablespoon cornstarch