Ricotta Mascarpone Cheesecake with Orange Scented Rhubarb Compote

Pre-heat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and ½-cup sugar until light and fluffy.

Add the flour, cornmeal, and salt.

Mix these until well combined.Press the mixture on the bottoms and up the sides of a 10” x 3” spring-form pan. Do not worry about keeping the top edge perfect. It will add to the rustic appeal.

Place the pan into the oven, and bake until lightly golden, 20-25 minutes.

Remove the pan from the oven and allow it to cool on a wire rack completely before proceeding.Reduce the oven to 325 degrees F.

Place the ricotta and mascarpone in a large mixing bowl. Stir them until as smooth as possible with a rubber spatula. Stir in the remaining 1 ¼ cups sugar and the remaining ½-cup flour into the ricotta. Stir until well incorporated.Beat in the eggs 1 at a time.

Add the vanilla, orange and lemon zest, and salt. Sir until just combined. Do not over mix.

Pour batter into the prepared cornmeal shell.

Place in oven on center rack.

Bake for about 70 minutes, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. At this point turn the oven off and allow the cheesecake to sit in there another hour to hour and a half. This will help it from cracking. Still some cracking is inevitable and, again, part of the rustic appeal.After that, remove the cake to a wire rack to cool completely. Then cover the pan and move it to the refrigerator at least 2 hours but overnight is better.When ready to serve, remove the cake gently from the spring-form pan.You may serve the compôte in a bowl next to the cheesecake or spooned over the top. But do not spoon the fruit on top until immediately before serving.