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photo Lemon Poppy and Chevre Cheesecakes with Rhubarb Recipe | Say Mmm

Lemon Poppy and Chevre Cheesecakes with Rhubarb

These creamy lemon cheesecakes are topped with a tangy, sweet rhubarb-raspberry compote and buttery graham cracker crumbs.
8 Servings - 2 hr -
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Servings:8  | Calories:475 | Total Fat:31g  | Chol:147mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 18g
90 %
Total Carb 38g
13 %
Fiber 7g
28 %
Sugars 22g
Cholesterol 147mg
49 %
Sodium 777mg
32 %
Protein 13g
26 %
49% Others combined
20% Cream cheese
16% Fresh goat cheese
13% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Vanilla bean, Vanilla bean


1/4 cup plus 2 tablespoons sugar, plus more for coating the ramekins
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
1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup sour cream
3 large eggs, at room temperature
1 tablespoon poppy seeds
1 pound rhubarb, cut into 1/2 inch dice
1/2 cup sugar
1/2 vanilla bean, split
Pinch of salt
1 teaspoon finely grated orange zest
1 teaspoon finely grated fresh ginger
1 tablespoon St.-Germain liqueur or elderflower cordial
1 pint raspberries
5 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon fresh lemon juice
1 cup graham cracker crumbs (from 1 sleeve)
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Directions : View recipe directions on
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