Compared to cheesecake made primarily with cream cheese, this rendition of the American classic is notably light. We make it with Cowgirl Creamery (opposite page) fromage blanc, which is lower in fat than cream cheese, plus ricotta and mascarpone to enhance the texture. A thin layer of Cowgirl Creamery crème fraîche blankets the top. The result is an easy, elegant, lemony dessert to serve in slender slices with a fruit accompaniment, such as sugared berries, a raspberry sauce, or the strawberry-rhubarb compote suggested here.

　　

Ingredients

Crust

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 crème fraîche

　　

Topping

1 cup crème fraîche

　　2 tablespoons sugar

　　

Strawberry-Rhubarb Compote

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

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

For the crust: Pulse the graham cracker crumbs, sugar, and salt in a food processor. Add the butter and pulse again until blended. Transfer to a 9 by 3-inch springform pan and press the mixture into an even layer on the bottom. 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.

　　

Step 3

In a stand mixer fitted with the paddle, or with handheld electric beaters, cream together the fromage blanc, ricotta, and mascarpone until smooth. Add the sugar, eggs, vanilla, lemon zest and juice, and crème fraîche and beat until well blended. Transfer to the pan and spread evenly.

　　

Step 4

Place the pan in a larger pan and add simmering water to come halfway up the sides. 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. Remove the cheesecake from the water bath and transfer it to a cooling rack. Whisk together the crème fraîche and sugar, then spread the topping over the surface. Return the cheesecake to the oven for 10 minutes, setting the pan directly on the oven rack. Let cool on a rack, then refrigerate until chilled, at least 4 hours.

　　

Step 5

For the strawberry-rhubarb compote: Put the strawberries, rhubarb, and sugar in a nonreactive saucepan. Cover and cook over medium heat until the mixture comes to a boil and the fruit begins to collapse, about 5 minutes. Uncover and cook for another couple of minutes, stirring, to thicken the mixture slightly. Let cool, then refrigerate until chilled.

　　

Step 6

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. Remove the sides of the pan. Cut the cheesecake into 16 wedges and accompany each portion with 1/4 cup of the compote.

　　The Cakebread Cellars American Harvest Cookbook