Crustless goat cheesecake with honey roasted rhubarb
If the crust is your least favourite part of the cheesecake this is for you. The goat cheese makes it tangy, so if goat cheese isn’t your thing, you can use cream cheese.
Ingredients
Cheesecake
- 16 ounces goat cheese, room temperature
- 1 cup crème fraîche, or yogurt or sour cream
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla bean paste
Honey roasted rhubarb
- 3 cups rhubarb, cut into ½-inch pieces
- ¼ cup honey
- 1½ tablespoon oil or melted butter
- Pinch of salt
Instructions
Cheesecake
- Preheat your oven to 350℉. Add the goat cheese and sugar to a mixing bowl and blend with a hand mixer (you can use a stand mixer if you have one). Incorporate the creme fraîche and the vanilla paste. Add the eggs one at a time and blend until smooth (do not overmix).
- Grease a 9-inch deep dish pie plate. Pour the cheese mixture into the pie plate and bake on the centre rack for 30 to 35 minutes or until set in the centre (if you start to see browning along the edges and small cracks starting, it is definitely done.)
- Let the cheesecake cool to room temperature then transfer to the refrigerator for a couple hours until completely chilled.
Honey roasted rhubarb
- Preheat oven to 350℉. In a mixing bowl, mix together all the ingredients. Pour them onto a lined baking sheet. Bake for 20 to 25 minutes. Remove from the oven and let cool.
- Top the cheesecake with the roasted rhubarb and serve.
