CHEESECAKE Recipe

Make the Pistachio Crust

Preheat the oven to 350°F (175°C). In a food processor, pulse the pistachios until finely ground. Combine the ground pistachios, sugar, melted butter, and salt in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Prepare the Cheesecake Filling

In a large mixing bowl, combine the softened goat cheese, cream cheese, and sugar. Beat with a mixer until smooth. Add vanilla extract and mix well. Add eggs one at a time, mixing in between. Finally, mix in the heavy cream until just combined. Pour the filling over the cooled crust.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.

Make the Strawberry Rhubarb Compote

In a saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat until the mixture starts to bubble, then reduce heat and simmer for about 15-20 minutes or until the rhubarb has broken down and the compote thickens. Allow to cool.

Serve the Cheesecake

Slice the chilled cheesecake and serve topped with the strawberry rhubarb compote.