What does one say when offered a couple of pounds of fresh chèvre? An exuberant “Yes!” of course. David’s mother had a bit of chèvre left over from an event and thought I might be able to make good use of it. I had no idea what to do with such generous bounty, however I found myself envisioning something baked, and sweet. It was not long before I started scouring my books and the Internet for cheesecake recipes, however I never found exactly the right one.
See, I rarely follow recipes verbatim, rather, I use them as a template and let my intuition and the ingredients take their own form. I have a bit of experience making quiche; the marriage of eggs and dairy yielding a savory, creamy custard. Cheesecake has similar components, so it was just a matter of getting the right proportions so the whole thing didn’t end up a liquid mess. Or worse. I have had my fair share of quiche coming out of the oven, gently caramelized with the appearance of perfection, only to find it runny in the center.
I avoided adding lemon, as I thought tanginess from the goat cheese would lend the perfect balance to the sweet, richness of the cake. I also wanted to keep it as un-fussy as possible, using minimal ingredients. So many recipes called for additions of sour cream, crème fraiche, mascarpone…in the end I went for a good old-fashioned ratio of two parts goat cheese to one part cream cheese. I also learned something along the way. It is a bother to separate eggs, beating and aerating the whites into gentle wet clouds, only to have them flatten completely while trying to incorporate them into such a rich base. I’ll save you the trouble with this recipe.
In order to make this bad boy, I strongly recommend reading the recipe through, so as to be prepared for the steps involved. While they may seem a bit laborious at first glance, it’s totally worth taking the time to do this right. This recipe uses a bain-marie, or water-bath technique, which moderates the heat and promotes even baking and consistency. When using a spring form pan, it may be necessary to wrap a layer of foil around the bottom and sides of pan to prevent any water from making it’s way into the lovely cake.
And lastly, unless you plan to serve this cake at 2am, it’s best made a day before serving, as it takes several hours to set and chill.
9-inch spring form pan
roasting dish or other large dish that will accommodate the pan
For the crust:
3 oz graham cracker squares
3 oz ginger snaps
4 tbsp unsalted butter, melted
16 oz chèvre
8 oz cream cheese
3/4 c unbleached cane sugar
Seeds of 1/2 vanilla bean, or 1 teaspoon vanilla (though I prefer the former)
- Preheat oven to 325 degrees Fahrenheit
- Blitz graham crackers and ginger snaps in a food processor, or if you prefer a messier route, crush in a plastic bag with a rolling pin. You’ll want about 1 ½ cups of crumbs. Put into a medium-sized bowl.
- Combine the crumbs with melted butter and press into pan, allowing a bit to inch up the sides.
- In a large bowl, cream together the cheeses, sugar and vanilla seeds/vanilla; beat until light.
- Add eggs, one at a time, incorporating fully.
- Pour into springform pan. If there are any gaps in the seal, wrap the pan with a layer of tinfoil.
- Set pan into roasting tray; fill tray with water to within an inch of the rim.
- Gently place the tray in the oven and bake for ~1 ½ hours.
- Give the cheesecake a gentle shake; it should be somewhat yielding, but not loose. If it is, add another ten minutes to the baking time.
- Remove from oven and allow to cool for least an hour, then chill in the refrigerator several hours further.
- Serve as-is, or garnish with pomegranate seeds, fresh berries, quince paste…the possibilities are endless!