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Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

 
One serving costs about $3.36 One serving costs about $3.36

$3.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 spring,mother's day,vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:33%

Spoonacular Score: 33%

 

Chevre Cheesecake With Rhubarb Compote and Candied Pistachios takes about about 45 minutes from beginning to end. One portion of this dish contains around 21g of protein, 57g of fat, and a total of 837 calories. For $3.36 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 1 foodies and cooks. If you have granulated sugar, rhubarb, sugar, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 29%. If you like this recipe, you might also like recipes such as White chocolate cheesecake with rhubarb compote, Ricotta Mascarpone Cheesecake with Orange Scented Rhubarb Compote, and Chèvre with Pistachios and Honey.

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Angel Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
8 ounces
8 ounces fresh goat cheese
fresh goat cheese
11 ounces
11 ounces cream cheese
cream cheese
12 ounces
12 ounces mascarpone cheese
mascarpone cheese
0.5 cup
0.5 cup sugar
sugar
4 large
4 large eggs
eggs
some
some vanilla bean
vanilla bean
1.5 pounds
1.5 pounds trimmed rhubarb
trimmed rhubarb
1 cup
1 cup granulated sugar
granulated sugar
0.13 tsps
0.13 tsps rose water
rose water
1 pinch
1 pinch salt
salt
0.25 cup
0.25 cup unsalted pistachios
unsalted pistachios
1 tsp
1 tsp maple syrup
maple syrup
8 ounces fresh goat cheese
8 ounces
fresh goat cheese
11 ounces cream cheese
11 ounces
cream cheese
12 ounces mascarpone cheese
12 ounces
mascarpone cheese
0.5 cup sugar
0.5 cup
sugar
4 large eggs
4 large
eggs
some vanilla bean
some
vanilla bean
1.5 pounds trimmed rhubarb
1.5 pounds
trimmed rhubarb
1 cup granulated sugar
1 cup
granulated sugar
0.13 tsps rose water
0.13 tsps
rose water
1 pinch salt
1 pinch
salt
0.25 cup unsalted pistachios
0.25 cup
unsalted pistachios
1 tsp maple syrup
1 tsp
maple syrup
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Equipment

baking sheet
baking sheet
roasting pan
roasting pan
baking pan
baking pan
canning jar
canning jar
wire rack
wire rack
oven
oven
blender
blender
aluminum foil
aluminum foil
baking sheet
baking sheet
roasting pan
roasting pan
baking pan
baking pan
canning jar
canning jar
wire rack
wire rack
oven
oven
blender
blender
aluminum foil
aluminum foil


Instructions

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. Add mascarpone, and beat until 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. Fill the mason jars with the mixture, being careful to not overfill, as the cheesecakes may puff up a little during cooking. 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. 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. Transfer the jars to a wire rack to cool, then refrigerate. To make the compote, preheat oven to 350F. In an ovenproof dish or small casserole, toss rhubarb, rose water, sugar and salt together. Bake for about 30 minutes or until fruit is completely soft, and breaks up when mashed with a fork. Transfer to a glass dish and chill. 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. 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. To assemble, spoon the cold compote onto the chilled cheesecake pots. 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! 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.33
Ingredient
8 ounces fresh goat cheese
11 ounces cream cheese
12 ounces mascarpone cheese
½ cups sugar
4 larges eggs
some vanilla bean
1.5 pounds trimmed rhubarb
1 cup granulated sugar
¼ cups unsalted pistachios
1 teaspoon maple syrup
Price
$7.61
$3.23
$1.70
$0.14
$1.09
$1.02
$4.13
$0.28
$0.60
$0.18
$19.98
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Nutritional Information

Quickview
830k Calories
20g Protein
57g Total Fat
60g Carbs
5% Health Score
Limit These
Calories
830k
42%

Fat
57g
88%

  Saturated Fat
32g
205%

Carbohydrates
60g
20%

  Sugar
54g
60%

Cholesterol
255mg
85%

Sodium
396mg
17%

Get Enough Of These
Protein
20g
41%

Vitamin A
2191IU
44%

Vitamin K
36µg
34%

Calcium
306mg
31%

Phosphorus
257mg
26%

Vitamin B2
0.43mg
25%

Selenium
14µg
21%

Copper
0.4mg
20%

Manganese
0.37mg
18%

Potassium
509mg
15%

Vitamin B6
0.25mg
13%

Vitamin B5
1mg
12%

Vitamin C
9mg
11%

Iron
1mg
11%

Fiber
2g
10%

Folate
36µg
9%

Zinc
1mg
9%

Magnesium
34mg
9%

Vitamin B12
0.5µg
8%

Vitamin D
1µg
8%

Vitamin B1
0.11mg
7%

Vitamin E
1mg
7%

Vitamin B3
0.67mg
3%

covered percent of daily need

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