Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Ingredients:

• 8 ounces fresh goat cheese, room temperature
• 11 ounces cream cheese, room temperature
• 12 ounces mascarpone cheese
• 1/2 cup sugar
• 4 large eggs, room temperature
• Half a vanilla bean, slit open, seeds scraped into the sugar
• 1 1/2 pounds trimmed rhubarb, chopped into one inch chunks
• 1 cup granulated sugar
• 1/8 teaspoon rose water
• a pinch of salt
• 1/4 cup unsalted shelled pistachios
• 1 teaspoon maple syrup

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