Name: Chevre Cheesecake With Rhubarb Compote and Candied Pistachios
Prep time: 15 min
Cook time: 73 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 ounces goat cheese; 11 ounces cream cheese; 12 ounces mascarpone cheese; 0.5 cup sugar; 4 large eggs; 6 servings half a vanilla bean; 1.5 pounds rhubarb; 1 cup granulated sugar; 0.125 teaspoon rose water; 1 pinch salt; 0.25 cup pistachios; 1 teaspoon maple syrup

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Chevre Cheesecake With Rhubarb Compote and Candied Pistachios Recipe — Recipes Zone

Method

14 steps · 45 min

01
Preheat Oven, Beat Cheeses
Preheat the oven to 325°F. In a mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, and vanilla seeds together on low speed until well combined.
02
Add Mascarpone
Add the mascarpone and continue beating until the mixture is just smooth.
03
Incorporate Eggs
Add the eggs, mixing until they are just incorporated. You want to see no traces of egg, but be careful not to overbeat here; too much air can lead to a dry, tough texture in the finished cheesecake.
04
Fill Jars
Carefully spoon the cheesecake mixture into mason jars. Don't overfill them, as the cheesecakes will puff up a bit as they bake.
05
Prepare Water Bath
Arrange the filled jars in a roasting pan or a 9x13 baking pan. Pour water into the pan until it reaches about two-thirds up the sides of the jars.
Loosely cover the pan with foil, poking a couple of ventilation holes in it. Carefully transfer the pan to the oven, making sure no water spills into the jars.
06
Bake Cheesecakes
Bake for 40 minutes, or until the edges of the cheesecakes are set but the centers still have a noticeable jiggle. Lift the foil once during baking to release steam, then recover the pan.
These baked custards are prone to overbaking, so keep an eye on them towards the end of the cooking time. They'll look a bit underdone when you pull them from the oven, and baking times can vary quite a bit depending on your oven.
07
Cool and Chill
Transfer the jars to a wire rack to cool completely, then move them to the refrigerator to chill.
08
Prepare Rhubarb Compote
To make the compote, preheat the oven to 350°F. In an ovenproof dish or a small casserole, toss the rhubarb, rose water, sugar, and salt together until everything is evenly coated.
09
Bake Rhubarb
Bake for about 30 minutes, or until the rhubarb is completely soft and breaks apart easily when mashed with a fork.
10
Chill Compote
Transfer the warm compote to a glass dish and chill it thoroughly.
11
Candy Pistachios
To make the candied pistachios, preheat the oven to 400°F. Lightly oil a baking sheet, then carefully toss the pistachios with the maple syrup until they are well coated.
12
Bake and Chop Pistachios
Spread the pistachios in a single layer on the prepared baking sheet and bake for 3 minutes, or until they look shiny but haven't started to darken. Let them cool completely on the tray before roughly chopping them.
13
Assemble Cheesecakes
To assemble, spoon the cold rhubarb compote generously onto the chilled cheesecake pots.
14
Garnish and Serve
Sprinkle each cheesecake with a little of the chopped candied pistachios. Serve them with a crunchy wedge of toasted pistachio shortbread (if you have some, made without the chocolate coating).

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	836kcal	42%
Fat	57g	81%
Carbohydrate	62g	24%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Eggs	Contains
Tree nuts	Contains

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Chevre Cheesecake With Rhubarb Compote and Candied Pistachios Recipe

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About this recipe

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Method

Preheat Oven, Beat Cheeses

Add Mascarpone

Incorporate Eggs

Fill Jars

Prepare Water Bath

Bake Cheesecakes

Cool and Chill

Prepare Rhubarb Compote

Bake Rhubarb

Chill Compote

Candy Pistachios

Bake and Chop Pistachios

Assemble Cheesecakes

Garnish and Serve

Nutrition

Allergens

Reviews

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