Chevre Cheesecake + Pink Peppercorn, Orange, & Rhubarb
Serves: one 8" cheesecake
  • 2 cups Rhubarb, sliced
  • Juice of 2 Oranges
  • ½ cup Honey
  • 1 teaspoon Pink Peppercorns, crushed
  • 3 cups Graham Cracker Crumbs
  • 17 tablespoons Salted Butter, melted
  • 20 ounces goats cheese, softened
  • 16 ounces cream cheese, softened
  • ¾ cup Raw Cane Sugar
  • 1 tablespoons Vanilla
  • 3 Eggs
  1. Place the rhubarb, orange juice, honey and peppercorns in a saucepan and place on medium/high heat. Stir occasionally as the fruit cooks down. Fruit will release it's juices and thicken as it cooks, about 5-7 minutes. When mixture is thick and syrup-y, remove from heat. Let cool while you make the cheesecake.
  2. Preheat the oven to 350 degrees.
  3. Use a bit of the melted butter to coat the inside of an 8" cake pan(3 inches deep - if your pan is not deep you will need to use a 9 or 10 inch pan). Line the bottom of the pan with a circle of parchment paper.
  4. Mix the graham cracker crumbs and melted butter together in a mixing bowl until well combined. Press the mixture firmly and evenly over the bottom and sides of the prepared pan. Set aside.
  5. Place the goats cheese, cream cheese, and sugar in a large mixing bowl. Beat until smooth, scraping down the sides as needed. Add the vanilla and beat in until smooth Add the eggs, one at a time, beating until smooth and scraping down the sides as needed.
  6. Strain the cooked rhubarb from the syrup it is sitting in. Reserve the syrup to pour over the cheesecake once it has cooked and cooled. Add the cooked rhubarb to the cheesecake mixture and fold in until distributed.
  7. Scoop the cheesecake mixture into the crust-coated pan.Place the pan in a larger pan of the same depth and place in the oven. Fill the larger pan with water until it comes ⅔ of the way up the sides of the cheesecake pan.
  8. Bake for 60-70 minutes, or until top is puffed and edges are golden brown. Carefully remove from oven, remove from water bath, and let cool at room temperature for 1 hour. Place in the fridge and let chill for 6 hours or freeze for 2 hours. To remove, run a sharp knife in between the crust and pan to loosen the cheesecake. Running a hot, wet washcloth over the sides and bottom of the pan helps, as well. Place a sheet of plastic wrap over the top of the cheesecake and place a plate over the top. Flip the cheesecake over and carefully remove the pan. Place a serving dish on top of the cheesecake bottom(which should be right side up) and flip back upright. Remove the plate and plastic wrap from the top of the cheesecake.
  9. Pour the reserved syrup over the top of the cheesecake. Add extra crushed peppercorns over the top, if desired.
  10. Serve chilled!
Recipe by The Kitchen McCabe at