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Coeur a la Creme with Rhubarb Compote

 

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Coeur a la Creme with Rhubarb Compote
 

 

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Recipe

Coeur a la Creme with Rhubarb Compote

This is a fancy name for a fancy cheesecake with no flour. It just happens to be kosher for Passover and gluten free and it is absolutely delish.

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

8

Ingredients

    For Coeur a la crème

    • 2 (8-ounce) containers Temp Tee Whipped Cream Cheese, room temperature
    • 2 cups sour cream
    • 3/4 cup powdered sugar
    • 1 orange, zested
    • 1 teaspoon vanilla extract

    For compote

    • 1 cup frozen rhubarb, defrosted
    • 1/3 cup granulated sugar
    • 1/3 cup water

    Directions

    In the bowl of an electric mixer, beat cream cheese, sour cream and powdered sugar for 2 minutes or until smooth. Add orange zest and vanilla and mix until combined.

    Rinse 8 4×4-inch squares of cheesecloth under water and squeeze out until just damp. Line 8 6-ounce ramekins or small bowls with cheesecloth. Divide mixture between prepared ramekins and fold cheesecloth over the top. Refrigerate for at least 4 hours or overnight.

    Meanwhile in a small saucepan combine rhubarb, sugar and water and bring to a boil. Reduce to a simmer and cook for 12 to 15 minutes or until rhubarb is broken down and sauce is slightly thickened. Cool completely and refrigerate until ready to serve.

    To serve, invert ramekins on dessert plates and remove cheesecloth. Top each dessert with a few tablespoons of compote and serve immediately.

    Tags

    About Jamie Geller

    avatar

    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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