GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
LAURA'S FRUIT-TOPPED GOAT CHEESE CAKE
Laura Werlin uses chevre -- a goat's-milk cheese with a rich, tangy flavor -- as an alternative to cream cheese in her rendition of a classic cheesecake.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan, and dust with 1 tablespoon granulated sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cheese with 3/4 cup sugar, lemon zest, lemon juice, and vanilla. Beat on medium speed until smooth. Beat in egg yolks, one at a time, incorporating each one completely before adding the next. Reduce to low speed, and add flour.
- In another bowl, using the whisk attachment, beat egg whites until stiff. Beat one third of the egg whites into cheese mixture. Gently fold in remaining egg whites. Pour batter into prepared pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes on a wire rack. Remove cake from pan, and return to wire rack until completely cooled.
- In a medium bowl, mix peaches and blueberries with remaining 1 tablespoon sugar. (You may need more sugar, depending on the sweetness of the fruit.) Set aside.
- When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit over the cake, leaving a 1-inch border all the way around. Cut, and serve.
BLUEBERRY, BASIL AND GOAT CHEESE PIE
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Leave on parchment and transfer to a baking sheet., Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving the center uncovered., Whisk egg and water; brush over crust. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes longer. Transfer to a wire rack to cool. Top with torn basil leaves before serving.
Nutrition Facts : Calories 308 calories, Fat 18g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
ROASTED PEACHES WITH GOAT CHEESE AND HONEY
I'm certain nectarines may be substituted for the peaches and toasted almonds for the hazelnuts. Serve as an appetizer or light dessert. I think it originated on Eat, Live, Run blog.
Provided by gailanng
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- To roast peaches line a baking sheet with foil or parchment paper. Place peach halves side up and bake for about 20 minutes.
- Remove from oven, let cool briefly, then place 1 tablespoon of goat cheese into the center of each peach half. Drizzle honey over the peaches and top with roasted hazelnuts.
Nutrition Facts : Calories 136.6, Fat 7, SaturatedFat 0.5, Sodium 0.4, Carbohydrate 18.9, Fiber 2.4, Sugar 16.4, Protein 2.5
BLUEBERRY GOAT CHEESE TART
It is a different flavour introducing goat cheese to the cheese tart, it is light and very tasty. Given to me by a friend after she served it at a meeting in her home.
Provided by mickey Canada
Categories Cheesecake
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
- Blend in the egg and again beat until smooth and scrape the sides again as you go along.
- Add sour cream to the mixture.
- Strain the mixture through a sieve and then add the orange zest.
- Arrange the berries on a prebaked shortbread crust shell.
- Pour the mixture into the crust and bake at 350°F for 30 minutes.
- Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.
GOAT CHEESE CAKE WITH MIXED BERRIES
Categories Cake Berry Cheese Dairy Fruit Dessert Bake Fourth of July Wedding Bastille Day Goat Cheese Summer Birthday Family Reunion Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.
- Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.
- Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.
- Bake cheesecake until top is set but still jiggles slightly in the center, 30-35 minutes. Transfer to a wire rack; let cool in pan.
- Run a thin knife around sides of pan; unmold cake. Serve topped with berries.
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