May 4, 2014
Truly, this Chevre Cheesecake With Rhubarb Compote and Candied Pistachios is a taste sensation that you will be heavenly on your menu.
Both the Chevre and Rhubarb are in season during the early part of the gardening year. Goats are usually in milk, feasting on the green plants of spring, and rhubarb is abundant at most every farmers market.
We adore the way this is served in a canning jar (you know my (Amy) weakness for canning and preserving). Enjoy this savory, piquant and entirely satisfying recipe.
Chevre Cheesecake With Rhubarb Compote and Candied Pistachios
Contributed by Edible Society
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
1/4 cup unsalted shelled pistachios
1 teaspoon maple syrup
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