2021 Update to Italian Cheesecake

I played with the previous recipe and I liked this version better.

1. Omitted the crust. Nothing was lost. If you are to splurge on calories, let it be amazingly delicious ones. 

2. Changed the proportions of ricotta and mascarpone chees counter to their packaging. The updated recipe16  oz mascarpone cheese, and 8 oz ricotta cheese, rather than  8 oz mascarpone cheese, and 16 oz ricotta cheese. The results were worthwhile. 

3. The topping was a strawberry and rhubarb compote. 

Ingredients

Cheesecake
8 oz cream cheese, room temperature
16 oz mascarpone cheese, room temperature
8 oz ricotta cheese, room temperature
3/4 cup sugar
1 teaspoon salt
3 tablespoons yellow lemon juice
1 teaspoon vanilla paste or vanilla extract
4 large eggs, room temperature

Compote

1 package frozen strawberries (Sprouts)

1 package frozen rhubarb (Sprouts)

1/3 cup water

1/2 cup sugar

Instructions:

Cheesecake
1. Pre-heat oven to 325˚F.
2. Beat cream cheese, mascarpone cheese, ricotta cheese, and sugar in a large bowl until smooth. Beat in lemon juice, vanilla, and salt. Mix in eggs one at a time. Pour cheesecake mixture into 2 7-inch  springform pans.

4. Bake at 325˚ until a nicely gold top is achieved, and the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.
5. Serve accompanied with compote.

Compote

3. Add all ingredients into a small pot and cook at low heat until strawberries and rhubarb are cooked through, and have a soft consistency. 

Adapted from Italian Mascarpone and Ricotta Cheesecake, and Strawberry and Rhubarb Compote