Lauras Fruit Topped Goat Cheese Cake Recipes

LAURA'S FRUIT-TOPPED GOAT CHEESE CAKE

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.

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!

PINEAPPLE-TEQUILA GOAT-CHEESE CAKE

Steps:

• Finely chop pineapple in a food processor. You should come away with about 4 cups. Place in a saucepan, mix with tequila and set aside for 30 minutes.
• Heat oven to 350 degrees. Use a little of the butter to brush the bottom of a 9-inch springform pan. Mix ground almonds with remaining butter and 2 tablespoons sugar, then press into bottom of pan. Bake 15 minutes, until lightly tanned. Set aside to cool.
• Add 1/4 cup agave syrup to pineapple in saucepan, bring to a boil and simmer at a fast clip about 30 minutes, until fruit turns jamlike and most of the liquid is gone. Set aside.
• Beat or process goat cheese and remaining 1 cup agave syrup until well blended. Add lime juice and egg yolks and beat or process until mixed. Whip egg whites until softly peaked, dust with remaining 3 tablespoons sugar and beat until firm. Fold into goat cheese mixture.
• Spread pineapple over almond crust. Top with goat cheese mixture. Bake 35 to 40 minutes, until lightly browned and threatening to crack a bit around the edges. Allow to cool to room temperature before removing sides of pan and serving.

GOAT CHEESE CAKE WITH MIXED BERRIES

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.

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
• Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
• Stir in the egg yolks two at a time, mixing well after each addition.
• Mix in the flour until incorporated.
• Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
• Using a spatula, fold the egg whites into the cheese mixture.
• Spread the batter into the prepared pan.
• Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
• Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
• Lift off the pan to serve and top the cake with berries.
• The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.

GOAT CHEESE CHEESECAKE BY ANNE BURRELL

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• 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 if desired.