GOAT CHEESE CHEESECAKE
This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!
Provided by Dwynnie
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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 CAKE WITH PEACHES AND BLUEBERRIES
That tangy quality from the goat cheese translates beautifully to desserts because it helps keep the "sweet factor" in control while taking the "rich factor" to new heights. This cake is a perfect example of that balance. This recipe is inspired by the talented Emily Luchetti, the executive pastry chef at Farallon Restaurant in San Francisco.
Provided by Food Network
Categories dessert
Yield serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust it with 1 tablespoon of the sugar.
- In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla. Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one completely before adding the next. Turn the mixer to low and add the flour.
- In another bowl, using clean beater, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is a deep golden brown, 35 to 40 minutes. Do not underbake or you'll have an eggy mess. Cool for 15 minutes on a cooling rack. Remove the cake from the pan and cool completely.
- In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar. (You may need less or 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 on top of the cake, leaving a 1-inch border all the way around. Cut and serve, garnishing each piece with a little whipped cream, if desired.
GOAT-CHEESE CHEESECAKE
Steps:
- Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, goat cheese, sugar and vanilla seeds and beat until smooth and creamy. Add the mascarpone and beat until smooth. Add the eggs and mix well, scraping down the sides of the bowl with a spatula as necessary. Strain the mixture into a bowl.
- Tightly wrap the outside of an 8-inch springform pan with foil, making sure there are no gaps. Spoon the mixture into the pan and place it in the center of a larger baking pan. Pour enough very hot water into the baking pan to reach two-thirds of the way up the side of the springform pan. Cover the entire baking pan with foil. Pierce the foil in several places with a knife. Bake for 1 hour, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and bake 50 minutes longer, or until the cake looks set around the edges but is still slightly jiggly in the center.
- Transfer the cake to a wire rack to cool completely. The cake can be made up to 2 days in advance and kept covered in the refrigerator. Serve with seasonal fruit, fruit sorbet or nut brittle.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 49 grams, Protein 15 grams, SaturatedFat 28 grams, Sodium 596 milligrams, Sugar 16 grams, TransFat 0 grams
GOAT CHEESE POTATO CAKES
Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".
Provided by keeney
Categories Potato
Time 50m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare potato cakes, preheat oven to 375.
- Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
- Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
- When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
- Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
- Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
- Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
GOAT CHEESE CORN CAKES
This was an appetizer I had at a wine festival in Santa Cruz, but we've had it as dinner, too. I love goat cheese....Since I keep bacon and bacon fat in the freezer, and goat cheese (chevre) freezes well, it's a very easy dinner. Update: I've started garnishing this with more of a tomato salad/bruschetta type topping with basil, olive oil and balsamic tossed with the tomatoes and it's SO good! Some toasted pine nuts work well with that all too! I also found that a Jiffy corn bread mix will make the corn cakes easily...just add the corn, onions and cayenne to the mix. Even easier!
Provided by DeeCooks
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop bacon coarsely and fry til crisp. Pour off all but about two tablespoons of the fat (keep the crispies at the bottom!).
- Cook onion until the onion is soft and sweet about 5 minutes, add corn, cook another two to three minutes.
- In a large bowl, mix together corn meal, baking powder, salt, baking soda and cayenne. Make a well and mix in buttermilk and egg. Stir in half the goat cheese and green onions and mix gently.
- Wipe out the skillet and spray well with Pam or use olive oil, and drop 1/4 cupful of batter at a time. Watch out, they'll spread some. It takes about two minutes per side.
- Serve each with a spoonful of the rest of the goat cheese, bacon, chopped tomato, and some green onions sprinkled on top.
Nutrition Facts : Calories 642.1, Fat 40.1, SaturatedFat 16.8, Cholesterol 114.9, Sodium 1298.1, Carbohydrate 50.9, Fiber 6, Sugar 10.3, Protein 23.7
GOAT CHEESE CAKES (TO TOP YOUR SALAD)
These are wonderful little cakes to top off a good salad. They also work well as a side to grilled veggies. Super easy to make!
Provided by januarybride
Categories Cheese
Time 9m
Yield 2 cakes, 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees and position your cooking rack on the upper 1/3 of the oven.
- Slice the goat cheese (crossways) into 8-10 rounds.
- Place the ground almonds on a plate (if you like ground pepper, you can add some to the almonds).
- Pour olive oil onto another plate.
- Roll the cheese rounds around in the oil.
- Then gently turn the cheese around in the almonds, making sure it's completely coated.
- Place cheese rounds onto a baking sheet and bake 3-4 minutes until lightly toasted.
Nutrition Facts : Calories 446.4, Fat 39.1, SaturatedFat 17.7, Cholesterol 61.6, Sodium 460.1, Carbohydrate 5.3, Fiber 2, Sugar 2.8, Protein 20.6
GOAT CHEESE CAKES
We are currently in love with goat cheese, I have lost the recipe numerous times and am writing it down before I lose it again! Nice low-fat appetizer or side dish.
Provided by MommyMakes
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree tomatoes, wine and garlic until smooth.
- In a medium bowl combine goat cheese and tomato mixture, fold in basil.
- Form mixture into 12 half-dollar sized cakes.
- Coat cakes in bread crumbs.
- Spray a nonstick skillet with cooking spray and heat over medium.
- Place cakes evenly in pan and cook until brown about 1 minute on each side.
Nutrition Facts : Calories 221.1, Fat 7.6, SaturatedFat 4.3, Cholesterol 14.9, Sodium 403.1, Carbohydrate 27.8, Fiber 1.9, Sugar 3.5, Protein 9.2
BROWN RICE & GOAT CHEESE CAKES
From Eating Well Magazine - I love goat cheese and pecans, so I had to try this! They have a nice flavor.
Provided by ranch-girl
Categories Brown Rice
Time 1h
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring rice and water to boil in medium saucepan. Reduce heat to low, cover, and simmer undil water is absorbed and the rice is tender, 30 - 50 minute Remove from heat and let stand covered for 10 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add shallots and cook until soft, stirring often. Add carrots, reduce heat to low, and cook stirring often until carrots have softened and shallots are lightly browned. Remove from heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add remaining ingredients. Pulse until well blended but still a little coarse. Scrape into a bowl, and with wet hands form the mixture into six 3 inch patties (about 1/2 cup each).
- Heat remaining 2 teaspoons of oil in large skillet over medium heat. Add patties and cook until well browned, 3 to 4 min per side. Transfer to a baking sheet and bake until an instant read thermometer inserted into the middle registers at least 160 degrees, 10 to 15 minutes.
- My family likes them best topped with a bit of fruit sauce made from jam (raspberry, apricot, cherry) thinned with a bit of balsamic vinegar and maybe a hint of dijon mustard depending on your tastes. Sounds a bit odd but it is good. But they are also good on their own.
Nutrition Facts : Calories 245.6, Fat 14.5, SaturatedFat 4, Cholesterol 11.2, Sodium 294.2, Carbohydrate 23.3, Fiber 2.3, Sugar 1.9, Protein 6.8
GOAT CHEESE POTATO CAKES WITH CHIVES
Categories Potato Side Quick & Easy Goat Cheese Fall Chive Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 potato cakes
Number Of Ingredients 7
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
- In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.
AMAZING GOAT CHEESE CRAB CAKES
These are a favorite in my household. We probably make them once every couple weeks....They are DELICIOUS.
Provided by ManglinYourRecipes
Categories Lunch/Snacks
Time 18m
Yield 8-10 crabcakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients in medium size mixing bowl (be sure to add cracker crumbs last).
- Take about 1-2 tbsp worth of mix and squish into 3 inch patties onto lightly greased frying pan.
- Pan fry each side until brown.
Nutrition Facts : Calories 270.2, Fat 12.1, SaturatedFat 2.6, Cholesterol 98, Sodium 801.2, Carbohydrate 24, Fiber 1.1, Sugar 1.3, Protein 15.8
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GOAT CHEESE CAKE WITH MIXED BERRIES RECIPE | BON APPéTIT
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3.7/5 (143)Author Matt DuckorServings 8Estimated Reading Time 3 mins
- 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 min-utes. Transfer to a wire rack; let cool in pan.
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