Sabayon Cheesecake with Rhubarb

YIELD: 6 INDIVIDUAL (4-INCH) SPRINGFORM CHEESECAKE PANS / 6 SERVINGS

If you’ve been waiting all winter for fresh fruit, you can count on rhubarb to be among the first yields of springtime. Our rhubarb comes to us from Stahlbush Island Farms, located in Oregon’s lush Willamette Valley. Family owned since 1885, Stahlbush Island Farms is an environmentally friendly farm and food processor committed to sustainable agriculture.

       FOR THE BROWN SUGAR STREUSEL:

            1 cup all-purpose flour

            ½ cup light brown sugar

            5 tablespoons cold unsalted butter

            ½ teaspoon ground cinnamon

            ¼ teaspoon salt

       FOR THE RHUBARB COMPOTE:

            2 cups (1½ pounds) ½-inch pieces fresh rhubarb

            ¾ cups granulated sugar

            1 tablespoon fresh orange juice

       FOR THE SABAYON BATTER:

            2 cups water

            5 large egg yolks, room temperature

            4 (8-ounce) packages cream cheese, room temperature

            1 cup granulated sugar, divided

            3 tablespoons cake flour

            2 large whole eggs, room temperature

            ¾ cup (6 ounces) sour cream, room temperature

            1 teaspoon vanilla extract

1.    Prepare the Brown Sugar Streusel (see recipe on p. 115). Follow the recipe as directed through Step 4. Measure ⅓ cup of the Brown Sugar Streusel into each of the springform pans and press down firmly. Place the 6 pans on a pair of baking sheets. Transfer the baking sheets to the oven and bake for 8 to 10 minutes until golden brown. Remove from the oven and set aside to cool.

2.    Prepare the Rhubarb Compote (see recipe on p. 127). Follow the recipe as directed and store in the refrigerator until ready for use.

3.    Prepare the Sabayon batter (see recipe on pp. 104). Follow the recipe as directed.

4.    Preheat the oven to 280°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Pour the Sabayon batter into the prepared springform pans. Using an offset spatula, smooth down the batter until it is level.

5.    Place the baking sheets in the center of the oven, directly on the middle shelf. Bake for 30 minutes, until the cakes are slightly firm to the touch, jiggle in the center, and are lightly souffléd on the sides. Remove from the oven and set aside to cool to room temperature, about 1 hour.

6.    Loosen the cheesecakes from the springform pans by sliding an offset spatula around the inside rings. Remove the springform pans from the cakes and transfer to plates. Refrigerate for at least 8 hours or overnight before serving.

7.    Place the cheesecake in the freezer for 2 to 3 hours before slicing.

8.    Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.