• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/2 teaspoon fresh lemon juice
• 1 cup graham cracker crumbs (from 1 sleeve)
• 1 teaspoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup + 2 tbsp. sugar
• 8 ounces cream cheese, at room temperature
• 6 ounces soft fresh goat cheese, at room temperature
• 2 teaspoons finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup sour cream
• 3 large eggs, at room temperature
• 1 tablespoon poppy seeds
• 1/3 cup sugar
• 1/4 cup water
• 2-1/4 cups sliced fresh or frozen rhubarb
• 1 teaspoon grated lemon peel
• 1/8 teaspoon ground nutmeg
1. Preheat the oven to 325°. Grease or line a 12 cup muffin tin and set aside.
2. Mix together all ingredients for the crust in a medium sized bowl. Divide evenly between the 12 cups and press gently into the bottom.
3. In a large bowl, using an electric mixer, beat the cream cheese, goat cheese and the 1/4 cup plus 2 tablespoons of sugar until smooth. Beat in the zest, lemon juice, vanilla and salt. Beat in the sour cream. Add the eggs, one at a time, beating well between additions. Beat in the poppy seeds.
4. Divide the mixture between the tin and set the pan and bake for 20 to 25 minutes, until the cheesecakes are just set. Remove from the oven and let cool for 1 hour. Run a thin knife around the outside cheesecakes and gently lift them onto a platter. Refrigerate the cheesecakes until cooled completely, 3 hours.
5. Meanwhile, make the sauce. In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg. Serve warm or chilled over cooled cheesecakes. Refrigerate leftovers. Yield: 1-1/4 cups