Rhubarb and Goat-Cheese Cake

Ingredients

Crust

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

Filling

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

Instructions

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.