Cheesecake Recipe for Memorial Day
Memorial Day is coming up, and that means summer isn’t far behind. Nothing says summer like strawberries, and Pamela Morgan shared with us her recipe for Lemon Poppy Cheesecake with Strawberry Rhubarb Compote. For more of Pamela’s recipes, visit Flirting with Flavors.
Cheesecake:
6 tablespoons sugar
8 ounces cream cheese, room temperature
6 ounces mascarpone
2 teaspoons lemon zest
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup sour cream
3 large eggs, room temperature
1 tablespoon poppy seeds
Crumble:
5 tablespoons butter, room temperature
1/4 cup sugar
1 sleeve graham crackers, roughly broken up
1/2 teaspoon salt
1/2 teaspoon cinnamon
Compote:
1 pound rhubarb, cut into 1/2 inch pieces
1 cup hulled, quartered strawberries
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon orange zest
1 teaspoon grated ginger
1 tablespoon orange liqueur
Preheat oven to 325. Spray eight 6-ounce ramekins generously with cooking spray. Set in a large baking dish or roasting pan. In a large bowl, using an electric mixer, beat the cream cheese, mascarpone, and sugar until smooth. Beat in zest, lemon juice, vanilla, and salt. Add eggs, one at a time, beating well between additions. Beat in poppy seeds. Divide batter among ramekins and add enough hot water to the pan to come 1/2 way up the ramekins. Bake for approximately 30 minutes, until set and no longer jiggly. Chill in pan for 15 minutes before putting into refrigerator to chill completely, about 3 hours.
Meanwhile, make crumble. pulse all ingredients in food processor until crumbly. Turn out onto a sheet tray and bake at 350 degrees for ten minutes, until toasted and fragrant. Let cool and set aside.
To make compote, toss all ingredients in a medium sauce pan and bring to a simmer over medium heat. Cook until soft and pourable, then let cool.
To serve, run a paring knife around the edge of each cheesecake and invert onto serving plates. Top with compote and crumble. If desired, garnish with strawberry slices, piped mascarpone, or mint leaves. Enjoy!
Pamela Morgan is a food blogger, caterer and cookbook author. For information on her upcoming teleseminar, “The Joys of Entertaining,” click here.