Mini Vanilla Cheesecakes With Poached Rhubarb - cooking recipe

Ingredients

4 oz graham cracker crumbs
7 tbsp butter, melted
9 oz cream cheese, chopped, at room temperature
1/2 cup light sour cream
1/2 cup plain yogurt
2 None large eggs
1/4 cup granulated sugar
1 tsp vanilla bean paste
-1 None Poached Rhubarb
1 bunch rhubarb, trimmed, chopped
1 cup sugar
1 None orange, zested and juiced
1/2 tsp vanilla bean paste

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 6-cup Texas muffin pan and line with paper liners.
Combine cookie crumbs and butter. Distribute between muffin recesses and press firmly into bases. Chill for 15 mins, until firm.
In a bowl, beat cream cheese with sour cream, yogurt, eggs, sugar and vanilla. Pour evenly between muffin recesses and bake for 20-25 mins, until firm. Let cool in pan then chill until required.
Meanwhile, for the poached rhubarb, combine rhubarb, 2 cups water, sugar, orange zest, orange juice and vanilla in a medium saucepan. Bring to a boil, stirring, then reduce heat and simmer for 4-5 mins, until tender. Set aside to cool.
Serve cheesecakes topped with poached rhubarb.