36 | MAY 30 • 2024 

GOAT CHEESE 
CHEESECAKE WITH 
RHUBARB-RASPBERRY 
COMPOTE
Adapted from Food & 
Wine 
Serves 8 
Dairy

Ingredients
Cheesecake

¼ cup plus 2 tablespoons 

sugar, plus more for coating 

the ramekins (small ceramic 

dishes)

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

½ teaspoon vanilla bean paste 

or 1 teaspoon pure vanilla 

extract

¼ teaspoon salt

1 cup sour cream

3 large eggs, at room 

temperature

1 tablespoon poppy seeds

Compote

1 pound rhubarb, cut into thin 

slices

½ cup sugar

Pinch of salt

1 teaspoon finely grated orange 

zest

1 teaspoon finely grated fresh 

ginger

1 teaspoon vanilla bean paste 

or vanilla extract

1 tablespoon St. Germain 

liqueur or elderflower cordial, 

optional

1 pint raspberries

Streusel

5 tablespoons unsalted butter, 

at room temperature

¼ cup plus 2 tablespoons 

sugar

½ teaspoon fresh lemon juice

1 cup graham cracker crumbs 

(from 1 sleeve)

1 teaspoon all-purpose flour

½ teaspoon salt

¼ teaspoon cinnamon

Preparation
Cheesecake: Preheat 
the oven to 325°. For 
individual portions, use 
eight 4-ounce ramekins; 
for one cheesecake, use 
1- to 1.5-quart ovenproof 
casserole dish. Spray the 
ramekins or casserole 
dish with vegetable oil 
spray and dust with 
sugar; tapping out the 
excess. Set the ramekins 
or casserole dish in a 
large roasting pan.
In a large bowl, using 
an electric mixer, beat 
the cream cheese, goat 
cheese and the ¼ 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. 
Pour into the casserole 
dish or divide the mixture 
among the ramekins and 
set the pan in the oven. 
Carefully add enough hot 
water to the pan to reach 
halfway up the sides of 
the casserole dish or 
ramekins. Bake for 20 to 
25 minutes, until just set. 
Remove from the oven 
and let cool in the water 
bath for 1 hour. Remove 
from the water bath and 
refrigerate until cooled 
completely, three hours 
or overnight.
Compote: In a medium 
saucepan, let the rhubarb, 

FOOD
HOLIDAY MENU

continued from page 35

JEWISH NEWS

THE DETROIT
THE DETROIT

Scan the QR code for the 
classifi
 ed section, now online.

ADVERTISE
YOUR SMALL 
BUSINESS
OR SERVICE
IN OUR 
CLASSIFIED
SECTION.

Digital & Print starting
at $20 per week.

PUZZLE ANSWERS

Solution to puzzle in 5/23/24 issue.

1. Diploma

2. Alumni

3. Iconic

4. Class

5. Salutatorian

6. Noshed

