Fruition Farms Ricotta Cheesecake with Rhubarb Compote | culture: the word on cheese
Rich and creamy ricotta, sweet Nilla Wafers, and tart rhubarb make this ricotta cheesecake with rhubarb an unforgettable spring dessert
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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
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