A crisp crust offers a satisfying counterpoint to the velvety texture of Roasted Rhubarb and Pistachio Savory Goat Cheese Cheesecakes.
Roasted Rhubarb and Pistachio Savory Goat Cheese Cheesecakes
- ⅓ cup seasoned panko (Japanese bread crumbs)
- ¼ cup roasted and salt pistachios
- 2 tablespoons unsalted butter, melted
- 8 ounces cream cheese
- 4 ounces goat cheese
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon lemon juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 thin rhubarb stalks, sliced diagonally
- 1 teaspoon olive oil
- Garnish: honey, pistachios
- Preheat oven to 350º.
- In the work bowl of a food processor, pulse bread crumbs and pistachios to combine until pistachio pieces are quite small. Add melted butter and pulse until mixture is combined. Press approximately 2 teaspoons each into the bottom of 10 mini cheesecake wells.
- Bake for 10 minutes.
- Wipe out work bowl with a paper towel, and add cream cheese, goat cheese, sour cream, egg, lemon juice, onion powder, and garlic powder. Purée until fully combined, and pour approximately 3 tablespoons batter into each well.
- Bake until set, 20 to 25 minutes.
- Let cool slightly or overnight before removing from pan.
- Before serving, preheat oven to 450º and line a baking sheet with foil.
- Toss rhubarb with olive oil on prepared pan. Bake until caramelized and tender, about 4 minutes.
- Top cheesecakes with rhubarb, and garnish with honey and pistachios, if desired. Serve warm or chilled with crackers and crudité.
Note: Cheesecakes may puff up like soufflés during baking but will settle smoothly once cooled.
To find more rhubarb recipes, see “Blushing Rhubarb” in the March/April 2020 issue, available at Victoriamag.com.