Mascarpone Cheesecake with Strawberry-Rhubarb Compote
Preheat oven to 350 degrees F. Wrap a double layer of foil around bottom and side of a 9-inch springform pan to form a water-tight seal; set aside. In a medium bowl combine ground cookies, ground hazelnuts, and melted butter. Press mixture onto bottom and 1 inch up the sides of the pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a very large bowl beat cream cheese, mascarpone cheese, and flour with an electric mixer on medium speed until smooth. Add the 3/4 cup sugar and 1 tablespoon of the lemon juice. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla bean paste, beating on low speed just until combined. Carefully pour filling into crust-lined pan, spreading evenly.
Place the foil-wrapped springform pan in a roasting pan on the oven rack. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1 1/4 hours. Turn off oven; let cheesecake stand in oven with door closed for 1 hour. Remove cheesecake from water. Cool in pan on wire rack for 15 minutes; loosen crust from sides of pan with a thin metal spatula. Cool for 45 minute more. Remove side of springform pan. Cover and chill cheesecake for 4 to 24 hours before serving.
For strawberry-rhubarb compote, in a medium saucepan combine the 1/3 cup sugar, the water, and crystallized ginger. Bring to boiling, stirring to dissolve sugar. Add rhubarb; return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Add half of the strawberries. Cook, uncovered, for 3 minutes more. Stir in the remaining strawberries. Remove from heat. Stir in the remaining 1 tablespoon lemon juice. Cool completely. Transfer to a medium bowl; cover and chill until serving time.
To serve, cut cheesecake into wedges. Serve with strawberry-rhubarb compote.