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1
make the cheesecakes Preheat the oven to 325.
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2
Spray eight 4- to 6-ounce ramekins with vegetable oil spray and dust with sugar; tap out the excess.
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3
Set the ramekins in a large roasting pan.
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4
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.
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5
Beat in the zest, lemon juice, vanilla and salt.
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6
Beat in the sour cream.
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7
Add the eggs, one at a time, beating well between additions.
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8
Beat in the poppy seeds.
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9
make the cheesecakes Divide the mixture between the ramekins and set the pan in the oven.
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10
Carefully add enough hot water to the pan to reach halfway up the sides of the ramekins.
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11
Bake for 20 to 25 minutes, until the cheesecakes are just set.
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12
Remove from the oven and let cool in the water bath for 1 hour.
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13
Refrigerate the cheesecakes until cooled completely, 3 hours.
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14
meanwhile, make the compote In a medium saucepan, let the rhubarb, sugar, vanilla bean and salt stand until slightly juicy, 20 minutes.
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15
Add the zest and ginger and cook over moderate heat, stirring occasionally, until the rhubarb is tender, about 15 minutes.
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16
Add the St.-Germain and raspberries and cook until slightly thickened, about 5 minutes.
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17
Transfer the compote to a bowl and let cool.
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18
Discard the vanilla bean.
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19
make the streusel Preheat the oven to 350.
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20
Line a baking sheet with parchment paper.
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21
In a bowl, using an electric mixer, beat the butter, sugar and lemon juice until fluffy.
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22
Beat in the graham cracker crumbs, flour, salt and cinnamon.
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23
Scatter the streusel onto the baking sheet and freeze for 10 minutes.
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24
make the streusel Bake the streusel for about 20 minutes, until fragrant, golden and firm.
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25
Let cool completely, then crumble the streusel.
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26
make the streusel Run a thin knife around the cheesecakes and invert them onto plates.
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27
Spoon the compote on top and garnish with the streusel crumbs.
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28
Serve right away.
