Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Ingredients:

  • 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
  • Half a vanilla bean, slit open, seeds scraped into the sugar
  • 1 1/2 pounds trimmed rhubarb, chopped into one inch chunks
  • 1 cup granulated sugar
  • 1/8 teaspoon rose water
  • a pinch of salt
  • 1/4 cup unsalted shelled pistachios
  • 1 teaspoon maple syrup

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One thought on “Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

  1. kinogo says:

    2 stars
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