Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Ready in : 45 mins

You can never have too many dessert recipes, so give Chevre Cheesecake With Rhubarb Compote and Candied Pistachios a try. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $4.18 per serving. One portion of this dish contains about 20g of protein, 57g of fat, and a total of 836 calories. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of goat cheese, salt, rhubarb, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 33%, this dish is rather bad.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

Ingredients

goat cheese

8 ounces

cream cheese

11 ounces

mascarpone cheese

12 ounces

sugar

0.5 cup

eggs

4 large

half a vanilla bean

6 servings

rhubarb

1.5 pounds

granulated sugar

1 cup

rose water

0.125 teaspoon

salt

1 pinch

pistachios

0.25 cup

maple syrup

1 teaspoon

Cooking in Steps

1
To make the cheesecake, preheat oven to 325F. Beat together cream cheese, goat cheese, sugar and vanilla seeds using a mixer with paddle attachment on a low speed.

cream cheese

goat cheese

vanilla

seeds

sugar

blender

oven
2
Add mascarpone, and beat until just smooth.

mascarpone
3
Add the eggs and mix in until just incorporated - you don't want to see any traces of egg, but be careful to not overbeat at this stage as it can result in a dry, tough texture.

egg
4
Fill the mason jars with the mixture, being careful to not overfill, as the cheesecakes may puff up a little during cooking.

canning jar
5
Place jars in a roasting pan or 9x13 baking pan. Fill pan with water so it reaches two thirds up the sides of the jars. Cover the pan loosely with foil, poke a couple of ventilation holes in the foil, and transfer pan to the oven VERY carefully so no water is spilled into the jars.

water

roasting pan

baking pan

aluminum foil

oven
6
Bake for 40 minutes, or until the cakes are set around the edges but still quite jiggly in the middle. Lift foil once during cooking to release steam, and then recover the pan. Cheesecakes - which are really baked custards - are notoriously susceptible to overbaking, so you should remain vigilant as cooking time increases, and bear in mind that the cheesecakes will look underdone when they leave the oven, and that cooking time for this dish can vary quite dramatically between ovens.

oven

aluminum foil

frying pan
7
Transfer the jars to a wire rack to cool, then refrigerate.

wire rack
8
To make the compote, preheat oven to 350F. In an ovenproof dish or small casserole, toss rhubarb, rose water, sugar and salt together.

rose water

rhubarb

sugar

salt

oven
9
Bake for about 30 minutes or until fruit is completely soft, and breaks up when mashed with a fork.

fruit

oven
10
Transfer to a glass dish and chill.
11
To make the candied pistachios, preheat the oven to 400F. Lightly oil a baking sheet and carefully toss the pistachios with the maple syrup until well coated.

maple syrup

pistachio nuts

cooking oil

baking sheet

oven
12
Spread the pistachios in a single layer and bake for 3 minutes, or until the pistachios look shiny but not darkened. Leave to cool completely on tray, then roughly chop the nuts.

pistachio nuts

nuts

oven
13
To assemble, spoon the cold compote onto the chilled cheesecake pots.
14
Sprinkle each with a little of the chopped caramelized pistachios, and serve with a crunchy wedge of toasted pistachio shortbread (made without the chocolate coating). Enjoy!

almond bark

pistachio nuts

shortbread cookies
15
Note: The rhubarb compote is fantastically easy to whip up and is absolutely divine on anything from greek yogurt to mascarpone ice cream, maybe topped with some quick streusel topping or crushed biscotti.

greek yogurt

mascarpone

ice cream

biscotti

rhubarb

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Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

Ingredients

goat cheese

8 ounces

cream cheese

11 ounces

mascarpone cheese

12 ounces

sugar

0.5 cup

eggs

4 large

half a vanilla bean

6 servings

rhubarb

1.5 pounds

granulated sugar

1 cup

rose water

0.125 teaspoon

salt

1 pinch

pistachios

0.25 cup

maple syrup

1 teaspoon

Cooking in Steps

1 To make the cheesecake, preheat oven to 325F. Beat together cream cheese, goat cheese, sugar and vanilla seeds using a mixer with paddle attachment on a low speed.

cream cheese

goat cheese

vanilla

seeds

sugar

2 Add mascarpone, and beat until just smooth.

mascarpone

3 Add the eggs and mix in until just incorporated - you don't want to see any traces of egg, but be careful to not overbeat at this stage as it can result in a dry, tough texture.

egg

4 Fill the mason jars with the mixture, being careful to not overfill, as the cheesecakes may puff up a little during cooking.

5 Place jars in a roasting pan or 9x13 baking pan. Fill pan with water so it reaches two thirds up the sides of the jars. Cover the pan loosely with foil, poke a couple of ventilation holes in the foil, and transfer pan to the oven VERY carefully so no water is spilled into the jars.

water

7 Transfer the jars to a wire rack to cool, then refrigerate.

8 To make the compote, preheat oven to 350F. In an ovenproof dish or small casserole, toss rhubarb, rose water, sugar and salt together.

rose water

rhubarb

sugar

salt

9 Bake for about 30 minutes or until fruit is completely soft, and breaks up when mashed with a fork.

fruit

10 Transfer to a glass dish and chill.

11 To make the candied pistachios, preheat the oven to 400F. Lightly oil a baking sheet and carefully toss the pistachios with the maple syrup until well coated.

maple syrup

pistachio nuts

cooking oil

12 Spread the pistachios in a single layer and bake for 3 minutes, or until the pistachios look shiny but not darkened. Leave to cool completely on tray, then roughly chop the nuts.

pistachio nuts

nuts

13 To assemble, spoon the cold compote onto the chilled cheesecake pots.

14 Sprinkle each with a little of the chopped caramelized pistachios, and serve with a crunchy wedge of toasted pistachio shortbread (made without the chocolate coating). Enjoy!

almond bark

pistachio nuts

shortbread cookies

15 Note: The rhubarb compote is fantastically easy to whip up and is absolutely divine on anything from greek yogurt to mascarpone ice cream, maybe topped with some quick streusel topping or crushed biscotti.

greek yogurt

mascarpone

ice cream

biscotti

rhubarb

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

1
To make the cheesecake, preheat oven to 325F. Beat together cream cheese, goat cheese, sugar and vanilla seeds using a mixer with paddle attachment on a low speed.

2
Add mascarpone, and beat until just smooth.

3
Add the eggs and mix in until just incorporated - you don't want to see any traces of egg, but be careful to not overbeat at this stage as it can result in a dry, tough texture.

4
Fill the mason jars with the mixture, being careful to not overfill, as the cheesecakes may puff up a little during cooking.

5
Place jars in a roasting pan or 9x13 baking pan. Fill pan with water so it reaches two thirds up the sides of the jars. Cover the pan loosely with foil, poke a couple of ventilation holes in the foil, and transfer pan to the oven VERY carefully so no water is spilled into the jars.

7
Transfer the jars to a wire rack to cool, then refrigerate.

8
To make the compote, preheat oven to 350F. In an ovenproof dish or small casserole, toss rhubarb, rose water, sugar and salt together.

9
Bake for about 30 minutes or until fruit is completely soft, and breaks up when mashed with a fork.

10
Transfer to a glass dish and chill.

11
To make the candied pistachios, preheat the oven to 400F. Lightly oil a baking sheet and carefully toss the pistachios with the maple syrup until well coated.

12
Spread the pistachios in a single layer and bake for 3 minutes, or until the pistachios look shiny but not darkened. Leave to cool completely on tray, then roughly chop the nuts.

13
To assemble, spoon the cold compote onto the chilled cheesecake pots.

14
Sprinkle each with a little of the chopped caramelized pistachios, and serve with a crunchy wedge of toasted pistachio shortbread (made without the chocolate coating). Enjoy!

15
Note: The rhubarb compote is fantastically easy to whip up and is absolutely divine on anything from greek yogurt to mascarpone ice cream, maybe topped with some quick streusel topping or crushed biscotti.