Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

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. Try Ricotta Mascarpone Cheesecake with Orange Scented Rhubarb Compote, Chèvre with Pistachios and Honey, and Polenta Porridge with Apricot Compote & Sticky Pistachios for similar recipes.

  • Serves: 6
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 5.0

Ingredients


Table
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Instructions

Step 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.

Ingredients:

  • cream cheese
  • goat cheese
  • vanilla
  • seeds
  • sugar

Equipment:

  • blender
  • oven

Step 2: Add mascarpone, and beat until just smooth.

Ingredients:

  • mascarpone

Step 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.

Ingredients:

  • egg

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

Equipment:

  • canning jar

Step 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.

Ingredients:

  • water

Equipment:

  • roasting pan
  • baking pan
  • aluminum foil
  • oven

Step 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.

Equipment:

  • oven
  • aluminum foil
  • frying pan

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

Equipment:

  • wire rack

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

Ingredients:

  • rose water
  • compote
  • rhubarb
  • sugar
  • salt

Equipment:

  • oven

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

Ingredients:

  • fruit

Equipment:

  • oven

Step 10: Transfer to a glass dish and chill.

Step 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.

Ingredients:

  • maple syrup
  • pistachio nuts
  • cooking oil

Equipment:

  • baking sheet
  • oven

Step 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.

Ingredients:

  • pistachio nuts
  • spread
  • nuts

Equipment:

  • oven

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

Ingredients:

  • compote

Step 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!

Ingredients:

  • almond bark
  • pistachio nuts
  • shortbread cookies

Step 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.

Ingredients:

  • greek yogurt
  • mascarpone
  • ice cream
  • biscotti
  • compote
  • rhubarb


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories835.64 kcal41.78%
Fat57.42 g88.33%
Saturated Fat33.28 g207.98%
Carbohydrates61.68 g20.56%
Net Carbohydrates59.11 g21.49%
Sugar54.66 g60.73%
Cholesterol250.58 mg83.53%
Sodium392.73 mg17.08%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein20.46 g40.93%
Vitamin A2191.21 IU43.82%
Vitamin K35.77 µg34.07%
Calcium306.16 mg30.62%
Vitamin B20.49 mg28.58%
Phosphorus258.29 mg25.83%
Selenium17.82 µg25.46%
Copper0.4 mg20.17%
Manganese0.37 mg18.38%
Potassium506.41 mg14.47%
Vitamin B60.26 mg13.24%
Vitamin B51.19 mg11.87%
Vitamin C9.23 mg11.18%
Fiber2.57 g10.28%
Iron1.84 mg10.23%
Folate35.43 µg8.86%
Zinc1.28 mg8.56%
Vitamin E1.28 mg8.55%
Magnesium34.16 mg8.54%
Vitamin B120.48 µg8.05%
Vitamin B10.11 mg7.39%
Vitamin D0.82 µg5.45%
Vitamin B30.65 mg3.23%