Lemon, Poppy and Chevre Cheesecakes with Rhubarb

Ingredients

Cheesecakes

  • 1/4 cup plus 2 tablespoons sugar, plus more for coating the ramekins
  • 8 ounces cream cheese, at room temperature
  • 6 ounces soft fresh goat cheese, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 3 large eggs, at room temperature
  • 1 tablespoon poppy seeds

Compote

  • 1 pound rhubarb, cut into 1/2-inch dice
  • 1/2 cup sugar
  • 1/2 vanilla bean, split
  • Pinch of salt
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon St.-Germain liqueur or elderflower cordial
  • 1 pint raspberries

Streusel

  • 5 tablespoons unsalted butter, at room temperature
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon fresh lemon juice
  • 1 cup graham cracker crumbs (from 1 sleeve)
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

Preparation

Click here for preparation method.

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