Goat Cheesecake With Lemon Curd And Raspberries By Bird Recipes

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GOAT CHEESE CHEESECAKE BY ANNE BURRELL



Goat Cheese Cheesecake by Anne Burrell image

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

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
1 pinch salt
2 (8 ounce) packages cream cheese, at room temperature
1 (12 ounce) log goat cheese
12 ounces creme fraiche or 12 ounces sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract

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 CHEESECAKE



Goat Cheese Cheesecake image

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

butter (for cake pan)
granulated sugar (for cake pan)
16 ounces fresh goat cheese, at room temperature
3/4-1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 lemon, zest of
1 teaspoon lemon juice
7 large eggs, seperated
3 1/2 tablespoons all-purpose flour
1/2 pint blackberry (for garnish)
1 pint raspberries

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.

MINI GOAT CHEESECAKES



Mini Goat Cheesecakes image

These are touted as an appetizer, but I loved them on top of a simple green salad. From Sara Moulton Cooks At Home. Prep/Cook times do not include time for toasting walnuts.

Provided by skat5762

Categories     Cheese

Time 45m

Yield 18 cakes

Number Of Ingredients 9

1 tablespoon unsalted butter, melted, plus extra for buttering tin
1/2 cup fresh breadcrumb (recipe also posted)
1/2 cup very finely chopped toasted walnuts
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh goat cheese, softened
1/4 lb cream cheese, softened
1 large egg, lightly beaten
1 tablespoon snipped fresh chives

Steps:

  • Preheat oven to 350-degrees.
  • Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
  • Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
  • Stir with a fork until thoroughly combined.
  • Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
  • Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
  • Beat in the egg, chives, and remaining salt and pepper.
  • Divide between the wells and smooth the tops with a knife.
  • Bake until puffed, about 15 minutes.
  • Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
  • Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
  • Reheat in a 350-degree oven until hot.

Nutrition Facts : Calories 93.2, Fat 7.7, SaturatedFat 3.6, Cholesterol 25.2, Sodium 151.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 3.3

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