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 CHEESECAKE WITH SPICED WAFER CRUST
Steps:
- For the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.
- For the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.
- To assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).
- The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.
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!
CHEVRE CHEESECAKE
A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!
Provided by MATHGOD
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
- Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
- Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
- Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 43.3 g, Cholesterol 114.3 mg, Fat 34.9 g, Fiber 1.5 g, Protein 19.9 g, SaturatedFat 20.1 g, Sodium 503.6 mg, Sugar 27.1 g
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 CHEESECAKE W/CARAMEL SAUCE & ENGLISH WALNUTS
A rich and delicious cheesecake from the artisans at Firefly Farm, Maryland. Most of the time is for cooling and chilling the cake.
Provided by Chef Kate
Categories Cheesecake
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350° Fahrenheit. In a mixing bowl, combine the crumbs, English Walnuts, and butter together. Press the mixture into a 10-inch spring form pan. Allow the crust to come up the sides of the pan. Place the pan in the refrigerator and allow the crust to chill completely.
- In a food processor, a stand mixer, or a large bowl (this is not difficult to make by hand)combine the cream cheese, Allegheny Chevre, sugar, and sour cream and blend until smooth.
- Add the eggs a little at a time until incorporated. Dissolve the cornstarch in the cream and add to the cheese mixture. Fold in the vanilla.
- Pour the filling into the spring form pan and bake for one hour or until the cake has set.
- After removing the cake from the oven, run a knife around the edges of the pan to prevent the cake from cracking and allow to cool; once cool, keep it in the springform pan and place in refrigerator to chill.
- Combine the topping ingredients and mix until smooth(You can buy caramel sauce or make your own).
- After the cake has chilled, spread the topping evenly over the cake and, still keeping it in the pan, chill it again until the topping is set.
- If desired, sprinkle the top of the cake with graham cracker crumbs. Cut and serve.
Nutrition Facts : Calories 803.7, Fat 56.5, SaturatedFat 28.4, Cholesterol 177.7, Sodium 513.3, Carbohydrate 65, Fiber 1.6, Sugar 37.4, Protein 14.5
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.
SAVORY CHAVRIE HERB CHEESECAKE
Unique & Savory, goat cheese compliments this cheesecake recipe. Velvety texture and creaminess of the goat cheese allows for a wonderful dish!
Provided by Corrinne J
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Shell Directions:.
- Pre heat oven to 350°F.
- Blend all ingredients together until mixed well.
- Press into the bottom of a 9 inch baking dish or false bottom pan.
- Bake for 10 minutes to crisp up the shell.
- Cheese Cake Directions:.
- Blend Chavrie® with eggs and mix well.
- Add the remaining ingredients and mix.
- Scatter the spinach evenly over the bottom of the pre baked shell.
- Pour custard into the shell.
- Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
- Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.
Nutrition Facts : Calories 384.8, Fat 28.1, SaturatedFat 18.4, Cholesterol 123.8, Sodium 625.4, Carbohydrate 10, Fiber 0.5, Sugar 2.7, Protein 23
GOAT CHEESE CHEESECAKE BY ANNE BURRELL
This is a wonderful cheesecake. If you have never used goat cheese your in for a true treat. Chef Burrell's Recipe #471465 is her suggestion for topping this cheesecake but feel free to use any fruit topping that you like best or a caramel sauce, Recipe #459229, Recipe #459213 or..............well, you get the idea, anything you'd like or no topping at all if your a purist. This cheesecake is a star no matter how you top it.
Provided by Annacia
Categories Cheesecake
Time 1h20m
Yield 1 9 in cheesecake
Number Of Ingredients 10
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.
LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)
A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
- With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
- Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
- Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
- With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
- Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
- Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g
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