Rhubarb Cheesecake With Pistachio Crust And Blackberry Compote

Let's Cook

1. Step 1.

   In a medium saucepan over medium heat, stir together 6 ounces diced rhubarb, ¼ cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rhubarb is very tender, about 7 minutes.

2. Step 2.

   Transfer the cooked rhubarb mixture to a food processor and process until smooth. Set aside to cool completely; you should have about ½ cup puree.

3. Step 3.

   Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.

4. Step 4.

   In the clean bowl of the food processor, process ⅓ cup pistachios and ⅓ cup slivered almonds until finely ground. Add 7 graham crackers and process until finely ground. Add ¼ cup melted butter, 2 tablespoons sugar, and ¼ teaspoon salt; pulse until the mixture holds together when pressed.

5. Step 5.

   Dump the crust mixture into the prepared pan and press evenly across the bottom and about 1 inch up the sides. Bake until fragrant and toasted, about 10 minutes. Set aside to cool on a wire rack. If the crust slumps or cracks, press it back into place with the bottom of a glass while slightly warm.

6. Step 6.

   Reduce the oven temperature to 325°F. In the clean bowl of the food processor, process 1 pound room-temperature cream cheese, ½ cup sugar, and ¼ teaspoon salt until smooth. Add the cooled rhubarb puree, ½ cup sour cream, and 1 teaspoon vanilla; process to combine. Scrape down the sides.

7. Step 7.

   Add 2 large eggs and 1 egg yolk; process until well combined. Scrape down the sides again, pulse once more, then scrape the filling into the crust. Bake until the center is barely wobbly, about 35 minutes.

8. Step 8.

   Transfer the cheesecake to a wire rack to cool completely, then refrigerate until chilled and set, at least 4 hours or overnight.

9. Step 9.

   When ready to serve, remove the cheesecake from the refrigerator and remove the sides of the pan. In a bowl, stir together 2 cups halved blackberries, ¼ cup sugar, and 2 teaspoons lemon juice with a fork, mashing slightly to release juices. Let sit for 10 minutes, then spoon the blackberries over the top of the cheesecake and serve.