6 Serves
93 Mins
Preheat your oven to 165°C. In a mixing bowl, combine the cream cheese, goat cheese, sugar, and vanilla using a stand mixer with a paddle attachment on low speed until smooth.
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Vitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
555 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
596 mg / 1,250 mgPotassium
1094 mg / 4,700 mgSodium
832 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
6 g / 28 gSugar
45 g / 50 gSaturated Fat
27 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Add the mascarpone to the mixture and beat until just smooth, then incorporate the eggs one at a time, being careful not to overbeat the batter.
Divide the cheesecake batter into mason jars, place them in a roasting pan, and fill the pan with water until it reaches two-thirds up the sides of the jars. Cover the pan loosely with aluminum foil, poking a few holes for ventilation, and bake for 40 minutes until set but slightly jiggly.
Remove the jars from the water bath and transfer them to a wire rack to cool completely before refrigerating.
For the compote, preheat the oven to 175°C. Toss the rhubarb with rose water, sugar, and a pinch of salt in a small casserole dish, then bake for 30 minutes until soft and mashable.
For the candied pistachios, preheat the oven to 200°C. Toss the pistachios with maple syrup and a light coating of oil on a baking sheet, then bake for 3 minutes until shiny and cool before chopping.
Assemble the desserts by spooning the chilled compote over the set cheesecakes and topping with the chopped candied pistachios.
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