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Mini Vanilla Cheesecakes With Poached Rhubarb (International) — Recipe | Foodgeist

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Mini Vanilla Cheesecakes With Poached Rhubarb

🍰dessert·Internationalhard

Mini Vanilla Cheesecakes With Poached Rhubarb

Name: Mini Vanilla Cheesecakes With Poached Rhubarb
Cuisine: International
Ingredients: 4 oz graham cracker crumbs; 7 tbsp butter, melted; 9 oz cream cheese, chopped, at room temperature; 1/2 cup light sour cream; 1/2 cup plain yogurt; 2 None large eggs; 1/4 cup granulated sugar; 1 tsp vanilla bean paste; -1 None Poached Rhubarb; 1 bunch rhubarb, trimmed, chopped; 1 cup sugar; 1 None orange, zested and juiced; 1/2 tsp vanilla bean paste

Ingredients

4 oz graham cracker crumbs

7 tbsp butter, melted

9 oz cream cheese, chopped, at room temperature

1/2 cup light sour cream

1/2 cup plain yogurt

2 None large eggs

1/4 cup granulated sugar

1 tsp vanilla bean paste

-1 None Poached Rhubarb

1 bunch rhubarb, trimmed, chopped

1 cup sugar

1 None orange, zested and juiced

1/2 tsp vanilla bean paste

Method

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1.
Preheat oven to 350°F. Lightly grease a 6-cup Texas muffin pan and line with paper liners. Combine cookie crumbs and butter. Distribute between muffin recesses and press firmly into bases. Chill for 15 mins, until firm. In a bowl, beat cream cheese with sour cream, yogurt, eggs, sugar and vanilla. Pour evenly between muffin recesses and bake for 20-25 mins, until firm. Let cool in pan then chill until required. Meanwhile, for the poached rhubarb, combine rhubarb, 2 cups water, sugar, orange zest, orange juice and vanilla in a medium saucepan. Bring to a boil, stirring, then reduce heat and simmer for 4-5 mins, until tender. Set aside to cool. Serve cheesecakes topped with poached rhubarb.