Ricotta cheesecake, rhubarb compote, sorbet, and strawberries | 
Serves 4

Cheesecake:
1 1/2 c. cream cheese
3/4 c. ricotta
1/4 c . sugar
2 eggs
1 egg white
3/4 c. cream
1 vanilla

Mix cream cheese, ricotta, vanilla, and sugar until combined. Slowly add the eggs and whites. Finish with the cream and make sure not to over-mix.

Cookie bottom:
4 oz. butter
2 oz. yolks
4 oz. sugar
5 oz. flour
1/8 tsp. baking powder
Salt

Whip the butter until airy. Whip the yolks and the sugar and fold into the butter mix. Add the dry ingredients and mix until combined. Bake at 375º in 8" cake pan until golden. Chill and grind.

Press ground shortbread cookies into 8" cake pan. Spread cheesecake batter over cookie bottom. Bake at 300º in a water bath until set. About 40 minutes. Remove from the water bath and place into the freezer to un-mold. Cut frozen cake into rectangles. Place either fresh or dry strawberries on top of the cake.

Rhubarb compote:
1 c. rhubarb, diced
1/2 c. sugar

Mix rhubarb with the sugar. Bake at 300º until tender.

Rhubarb sorbet:
4 c. rhubarb, diced
1/2 c. sugar
pinch of salt
1/8 vanilla bean
1 1/2 c. water

Combine in sauce pan and cook down for 20 minutes. Purée, pass through a sieve, chill, and freeze.

Photography Ryann Cooley