White Chocolate Cheesecake with Strawberry Rhubarb Compote

White Chocolate Cheesecake with Strawberry Rhubarb Compote


Ginger-graham crust:
11/2 cups graham cracker crumbs
6 tablespoons granulated sugar
11/2 teaspoons ground ginger
4 tablespoons unsalted butter, melted

White chocolate filling:
7 ounces high-quality white chocolate, chopped
11/2 cups granulated sugar
2 tablespoons unsalted butter
Finely grated zest of 1 lemon
2 pounds cream cheese, at room temperature
4 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream

Strawberry rhubarb compote:
2 cups chopped rhubarb (1/2" pieces)
2 cups hulled and halved strawberries
2 cups granulated sugar
Finely grated zest of 1 lemon
1 vanilla bean, split lengthwise
11/2 cups water


1. Make crust: Position a rack in center of oven and preheat to 325°F. Lightly butter bottom and sides of 9" springform pan. In medium bowl, stir together graham cracker crumbs, sugar, and ginger until blended. Stir in melted butter. Press onto bottom and 1" up sides of prepared pan; set aside.

2. Make filling: Melt white chocolate according to directions.

3. In electric mixer, using paddle attachment, mix together sugar, butter and lemon zest at low speed for 1 minute. Gradually add cream cheese, 1 tablespoon at a time, continuing to mix at low speed until all cream cheese is blended in and no lumps remain. Add melted white chocolate and mix until blended. Add eggs and vanilla, mixing until blended and scraping down sides of bowl as necessary. Add sour cream and mix until blended. Scrape batter into prepared pan and place pan inside roasting pan. Pour hot water into roasting pan so that it comes halfway up sides of pan. Bake cake for 50-60 minutes, until cheesecake is set in center. Place pan on wire rack and cool completely.

4. Refrigerate cake for at least 6 hours before serving.

5. Make compote: Meanwhile, combine all ingredients for compote in medium saucepan and bring to boil over medium heat. Reduce heat and simmer for 10 minutes, or until rhubarb is tender when pierced with a fork. Cool completely and remove vanilla bean.

6. To serve: Arrange slice of cheesecake on plate and spoon some compote on top.
Canoe, 4199 Paces Ferry Rd. NW, Atlanta, GA, 30303; 770-432-2663.

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