Pastry chef Anna Posey of Chicago’s Elske and Creepies blackens rhubarb in a wood-fired oven for this cheesecake’s compote topping. A standard oven will also do the trick. The charred rhubarb compote can be chilled in an airtight container for up to two weeks. It’s also lovely over ice cream or waffles.
Featured in “Strawberry Rhubarb Revisited” in the May 2015 issue.
Makes: 10–12
Time: 2 hours 15 minutes
Ingredients
For the crust:
- 5 Tbsp. unsalted butter, melted, plus more for the pan
- 6 oz. graham crackers
- 1 tsp. sugar
- ¼ tsp. freshly grated nutmeg
- ¼ tsp. kosher salt
For the filling:
- Three 8-oz. packages cream cheese, softened
- ½ cup sour cream
- 1¼ cups sugar
- 2 Tbsp. unsalted butter, softened
- 4 large eggs, at room temperature
- 2 Tbsp. dark rum
- ½ tsp. kosher salt
- 1 vanilla bean, split lengthwise, seeds scraped
For the charred rhubarb compote and garnish:
- Vegetable oil, for greasing
- 1½ lb. rhubarb, trimmed and sliced ¼ in. thick
- 1½ cups sugar
- vanilla bean, split lengthwise, seeds scraped and pod reserved
- 2 Tbsp. fresh lemon juice
- Sliced strawberries, for garnish
Instructions
- Make the crust: Position a rack in the center of the oven and preheat to 375°F. Grease a 9-inch springform pan with butter. In a food processor, pulse the graham crackers to fine crumbs. Add the butter, sugar, nutmeg, and salt and pulse to combine. Transfer the mixture to the prepared pan and press it into the bottom and 1½ inches up the sides. Bake until set, 6–8 minutes. Set aside to cool, then wrap the outside of the pan with foil and transfer to a roasting pan.
- Make the filling: Turn the oven temperature to 325°F. To a stand mixer fitted with the paddle attachment, add the cream cheese and sour cream and beat on high until smooth. Stop and scrape down the sides of the bowl, then beat in the sugar and butter on medium until combined. With the machine running, add the eggs one at a time, beating well after each addition. Beat in the rum, salt, and vanilla seeds until combined. Pour into the prepared crust.
- Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the filling jiggles slightly in the center when the pan is tapped on the side, 50–60 minutes. Remove the springform pan from the water bath. Set aside to cool completely, then refrigerate until the filling is set, 3–4 hours.
- Meanwhile, make the charred rhubarb compote: Position a rack in the upper third of the oven and preheat the broiler. Line a baking sheet with foil and grease with oil. Arrange the rhubarb on the baking sheet in a single layer and broil until slightly charred, 6–8 minutes.
- Transfer the rhubarb to a medium pot and add the sugar and vanilla seeds and pod. Cook over medium-low heat, stirring occasionally, until the rhubarb breaks down and the sauce thickens to a jam-like consistency, about 30 minutes. Stir in the lemon juice. Set aside until cool, then discard the vanilla pod.
- Spread the rhubarb compote over the cheesecake and garnish with strawberries. Refrigerate for 1 hour before serving.
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