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1
Preheat the oven to 325F.
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2
For the crust: Pulse the graham cracker crumbs, sugar, and salt in a food processor.
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3
Add the butter and pulse again until blended.
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4
Transfer to a 9 by 3-inch springform pan and press the mixture into an even layer on the bottom.
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5
The cheesecake will be baked in a water bath, so to prevent seepage, wrap the pan in a sheet of foil large enough to come halfway up the sides.
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6
In a stand mixer fitted with the paddle, or with handheld electric beaters, cream together the fromage blanc, ricotta, and mascarpone until smooth.
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7
Add the sugar, eggs, vanilla, lemon zest and juice, and creme fraiche and beat until well blended.
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8
Transfer to the pan and spread evenly.
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9
Place the pan in a larger pan and add simmering water to come halfway up the sides.
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10
Bake until the cheesecake is set, with only a slight wobble in the center when you jiggle the pan, about 1 hour and 40 minutes.
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11
Remove the cheesecake from the water bath and transfer it to a cooling rack.
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12
Whisk together the creme fraiche and sugar, then spread the topping over the surface.
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13
Return the cheesecake to the oven for 10 minutes, setting the pan directly on the oven rack.
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14
Let cool on a rack, then refrigerate until chilled, at least 4 hours.
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15
For the strawberry-rhubarb compote: Put the strawberries, rhubarb, and sugar in a nonreactive saucepan.
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16
Cover and cook over medium heat until the mixture comes to a boil and the fruit begins to collapse, about 5 minutes.
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17
Uncover and cook for another couple of minutes, stirring, to thicken the mixture slightly.
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18
Let cool, then refrigerate until chilled.
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19
To serve, run a small, hot knife around the edge of the cheesecake, dipping the knife in hot water as needed to keep the cheesecake from sticking.
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20
Remove the sides of the pan.
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21
Cut the cheesecake into 16 wedges and accompany each portion with 1/4 cup of the compote.
