Lemon, Poppy and Chèvre Cheesecakes with Rhubarb

by Blogburger on May 30, 2013

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with the cooked rhubarb in my cheesecakes.” Preheat the oven to 325°. Spray eight 4- to 6-ounce ramekins with vegetable oil spray and dust with sugar; tap out the excess. Set the ramekins in a large roasting pan. In a large bowl, using an electric mixer, beat the cream cheese, goat cheese and the 1/4 cup plus 2 tablespoons of sugar until smooth. Beat in the zest, lemon juice, vanilla and salt. Beat in the sour cream. Add the eggs, one at a time, beating well between additions. Beat in the poppy seeds. …
Food & Wine: Recipe of the Day

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