Roasted Rhubarb and Pistachio Savory Goat Cheese Cheesecakes

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
 
Makes 10
Ingredients
  • 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
  • Crackers
  • Crudité
  • Garnish: honey, pistachios
Instructions
  1. Preheat oven to 350º.
  2. 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.
  3. Bake for 10 minutes.
  4. 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.
  5. Bake until set, 20 to 25 minutes.
  6. Let cool slightly or overnight before removing from pan.
  7. Before serving, preheat oven to 450º and line a baking sheet with foil.
  8. Toss rhubarb with olive oil on prepared pan. Bake until caramelized and tender, about 4 minutes.
  9. Top cheesecakes with rhubarb, and garnish with honey and pistachios, if desired. Serve warm or chilled with crackers and crudité.
Notes
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.

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