Goat Cheese Cakes Recipes

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 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 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.

GOAT CHEESE CHEESECAKES WITH A GINGERSNAP CRUST AND TUILES

Steps:

• For the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet.
• In a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds.
• For the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil.
• Remove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.)
• For the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes.
• Line two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.)
• For the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes.
• To serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side.