Lemon Poppy and Chèvre Cheesecakes with Rhubarb recipes

Ingredients

• 1/4 cup plus 2 tablespoons sugar, plus more for coating the ramekins
• 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 pound rhubarb, cut into 1/2-inch dice
• 1/2 cup sugar
• 1/2 vanilla bean, split
• Pinch of salt
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon St.-Germain liqueur or elderflower cordial
• 1 pint raspberries
• 5 tablespoons unsalted butter, at room temperature
• 1/4 cup plus 2 tablespoons 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

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