Rhubarb and Goat-Cheese Cake

May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013 | Recipes

Rhubarb and Goat-Cheese Cake



  • 1½ cups ginger cookie crumbs
  • 2 tbsp sugar
  • ¼ cup melted butter


  • 3½ cups cream cheese
  • 1½ cups goat cheese
  • 1 cup sour cream
  • ¾ cup maple syrup
  • 1½ tsp vanilla
  • 4 whole eggs


  1. For the crust: Preheat oven to 350°F. In a mixing bowl combine cookie crumbs, sugar and melted butter.
  2. Grease a 9-inch springform pan and pour cookie mixture into the bottom and part way up the sides of the pan, pressing down tightly.
  3. Bake for 10 minutes. Let cool.
  4. For the filling: In a mixer, using the paddle attachment, combine cream cheese, goat cheese, sour cream, maple syrup and vanilla on slow speed.
  5. One at a time, add the eggs to the mixer, making sure to scrape down the sides with a rubber spatula after each addition.
  6. Pour mixture into prepared crust. Place pan on a cookie sheet (to catch any liquid that may seep from the bottom) and bake for 1 hour at 350°F.
  7. Cool at room temperature for 35 minutes, then chill completely in the refrigerator for several hours.
  8. To serve, dip a knife in hot water to cut clean slices. Serve topped with rhubarb compote.

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1 Comment

  1. Made this with the rhubarb compote for a wild game bbq. Needless to say it was gone in moments and next day I had numerous requests for the recipe. I was initially worried about the cheesecake as rose about 2 inches above the 9 inch springform pan and needed some extra time to be backed in the middle…but no need to worry as it turned out great. Will definitely make it for future special events.

    sheena ewen from kitchener, ontario on Jun 17, 2013 at 6:58 pm | Reply

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