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From the Kitchen: Mascarpone Cheesecake with Rhubarb Compote

May 4, 2011

Last Saturday, I got together with my closest girlfriends for Las Piggies, our once a month foodie club (read: shameless excuse to eat high calorie, full flavored foods in gluttonous excess). We each bring a dish revolving around a theme or ingredient. This month’s hostess chose cheese as the main ingredient so I offered up this delicious mascarpone cheesecake with rhubarb compote. It was a huge hit, even the few who’ve never cared for cheesecake enjoyed this lighter, subtly sweet and fruity variation. I used this Epicurious recipe minus the topping. Instead, I used a family recipe for rhubarb compote which actually belongs to “rhubarb crunch”, an out-of-this-world fruit and oat dessert that hubs grew up eating and that I now love with a serious passion (will make for the blog soon!). Rhubarb compote recipe below:

Rhubarb Compote (Parsons family recipe)


4 cups rhubarb, chopped medium fine

1 cup sugar

2 tablespoons cornstarch (dilute in a teaspoon or so of cold water so that it doesn’t clump)

1 cup cold water

1 teaspoon vanilla


Mix all ingredients in a medium saucepan and cook down on medium high for approximately 10-15 minutes. Let cool to room temp and top chilled cheesecake. Do not top your cheesecake with rhubarb while the mixture is hot. Chill topped cheesecake for another 30 minutes before serving. Cut with a sharp knife. Enjoy!

5 Comments leave one →
  1. Mert & Jerry permalink
    May 4, 2011 9:21 am

    Awesome, Paola!! I know Jerry would just devour this! I have not been a rhubarb fan so far (even though I make it for the family and LOVE the aroma while it’s cooking), but I think this sounds delicious! Good for you!
    Love, Momma Mert

  2. Erin permalink
    May 5, 2011 8:41 pm

    That looks super tasty! Light? Mascarpone?

    • May 5, 2011 8:50 pm

      Well maybe not light (it certainly was rich)…but light tasting. It felt airy and not as dense as say, a New York Cheesecake. It was definitely super tasty!


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