March 21, 2014
True signs of spring are the tastes that are abundant during this time of the year. Goat's are giving milk, rhubarb and strawberries are growing like mad in the gardens, and everyone is ready for a flavor that they haven't had all winter. Enjoy this beautiful chevre cheesecake with rhubarb compote.
Chevre Cheesecake with Rhubarb Compote
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
1 1/2 pounds trimmed rhubarb, chopped into one inch chunks
1 cup granulated sugar
1/8 teaspoon rose water
1 teaspoon maple syrup
To make the cheesecake, preheat oven to 325F. Beat togethercream cheese, goat cheese, sugar and vanilla seeds using a mixer with paddle attachment on a low speed. Add mascarpone, and beatuntil just smooth. 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.
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