Four-Cheese Cheesecake with Strawberry-Rhubarb Compote

• 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 creme fraiche
• 1 cup creme fraiche
• 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

1. Preheat the oven to 325F.
2. For the crust: Pulse the graham cracker crumbs, sugar, and salt in a food processor.
3. Add the butter and pulse again until blended.
4. Transfer to a 9 by 3-inch springform pan and press the mixture into an even layer on the bottom.
5. The cheesecake will be baked in a water bath, so to prevent seepage, wrap the pan in a sheet of foil large enough to come halfway up the sides.
6. In a stand mixer fitted with the paddle, or with handheld electric beaters, cream together the fromage blanc, ricotta, and mascarpone until smooth.
7. Add the sugar, eggs, vanilla, lemon zest and juice, and creme fraiche and beat until well blended.
8. Transfer to the pan and spread evenly.
9. Place the pan in a larger pan and add simmering water to come halfway up the sides.
10. Bake until the cheesecake is set, with only a slight wobble in the center when you jiggle the pan, about 1 hour and 40 minutes.
11. Remove the cheesecake from the water bath and transfer it to a cooling rack.
12. Whisk together the creme fraiche and sugar, then spread the topping over the surface.
13. Return the cheesecake to the oven for 10 minutes, setting the pan directly on the oven rack.
14. Let cool on a rack, then refrigerate until chilled, at least 4 hours.
15. For the strawberry-rhubarb compote: Put the strawberries, rhubarb, and sugar in a nonreactive saucepan.
16. Cover and cook over medium heat until the mixture comes to a boil and the fruit begins to collapse, about 5 minutes.
17. Uncover and cook for another couple of minutes, stirring, to thicken the mixture slightly.
18. Let cool, then refrigerate until chilled.
19. To serve, run a small, hot knife around the edge of the cheesecake, dipping the knife in hot water as needed to keep the cheesecake from sticking.
20. Remove the sides of the pan.
21. Cut the cheesecake into 16 wedges and accompany each portion with 1/4 cup of the compote.

graham cracker crumbs, sugar, kosher salt, unsalted butter, fromage blanc, milk, mascarpone, sugar, eggs, vanilla, lemon, freshly squeezed lemon juice, creme fraiche, creme fraiche, sugar, pints strawberries, rhubarb, sugar

Taken from www.epicurious.com/recipes/food/views/four-cheese-cheesecake-with-strawberry-rhubarb-compote-388251 (may not work)