Goat Cheesecake with Strawberry Rhubarb Compote

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by Pastry Chef Renée Daldry, Renee Suzette Chocolates

The rhubarb is ready and abundant, according to our farmer friends. And with all this good mix of rain and sunshine, the strawberries are sure to follow. We thought we’d share this really scrumptious recipe from our very first issue for you now, so you can be ready when those amazing red berries are ripe. We get ours from our CSA in Trumansburg, but you can find a slew of U-Pick berry patches around the region at our Local Resources page.

 

Goat Cheesecake with Strawberry Rhubarb Compote

Course Dessert
Servings 8 servings

Ingredients
  

Goat Cheese Cheesecake

  • 1 tablespoon butter melted, unsalted
  • ½ cup graham crackers crumbs
  • ½ cup almonds ground; or an additional ½ cup graham cracker crumbs
  • 2 tablespoons sugar
  • pinch cinnamon
  • pinch salt
  • 4 tablespoons butter melted
  • 8 ounces goat cheese local; at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 cup sugar
  • 1 lemon zest only
  • pinch salt
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs pasture-raised

Strawberry Rhubarb Compote

  • 4-6 stalks rhubarb washed and chopped into ½ inch pieces
  • 1 cup sugar white granulated
  • pinch cinnamon
  • 1 lemon juice only
  • ½ cup red wine Finger Lakes; other liquids, such as orange juice or water work fine
  • 1 pint strawberries washed, hulled and cut in half

Instructions
 

Goat Cheesecake

  • Preheat oven to 350 degrees.
  • Grease cake pan with the butter. Mix the first six ingredients together in a bowl and press mixture into the bottom of pan. Bake crust in preheated oven for up to 10 minutes, until it begins to “toast”; do not over bake. Remove from oven and let cool.
  • With a pastry brush apply melted butter to the inside walls of the crust pan. Turn oven down to 300 degrees.
  • Place goat cheese and cream cheese in mixer bowl and blend until combined and smooth.
  • In a separate bowl, combine sugar, lemon zest and salt. Using the bottom of a measuring cup, mash the sugar ingredients together to release the oils from the zest. Add the sugar mixture to the cheeses and blend together well.
  • Scrape down sides of bowl and blend in the sour cream.
  • In a separate bowl, whisk together the eggs and extracts.
  • Add the egg mixture in 3 stages, blending in well each time. Scrape down sides again. Mix batter, making sure it is thoroughly combined.
  • Pour batter into the prepared pans and bake in preheated 300 degree oven for approximately 1 hour. The cheesecake is done when the middle puffs up slightly and is somewhat firm to the touch.
  • Remove the cheesecake from oven, let cool at room temperature for 30 minutes and refrigerate for at least 2-3 hours before serving.

Strawberry Rhubarb Compote

  • Place the rhubarb, sugar, cinnamon, lemon juice and wine in a saucepan. Cook over medium heat and bring to a gentle boil for 5 minutes, stirring occasionally.
  • Stir in the strawberries, lower the heat to a simmer and cook gently for approximately 5 minutes, until the fruits have softened.
  • Remove from heat and cool to room temperature or refrigerate until ready to use.
  • Remove the cake from the pan, spoon the compote over the top and serve.

Notes

by Pastry Chef Renée Daldry, Renee Suzette Chocolates
Keyword Cheese, cheesecake, compote, cupcakes, Goat, rhubarb, strawberry

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