Chevre (Goat Cheese) Cheesecake

2h
Prep Time
25m
Cook Time
2h 25m
Ready In

Recipe: #20040

July 10, 2015



"A savory cheesecake to serve as an appetizer, or as a spread for crackers."

Original is 16 servings

Nutritional

  • Serving Size: 1 (91.7 g)
  • Calories 342.6
  • Total Fat - 28.1 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 93.5 mg
  • Sodium - 276.2 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.1 g
  • Protein - 11 g
  • Calcium - 214.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large bowl, combine flour, salt and sugar. Cut in butter and shortening until the mixture is the consistency of coarse meal.

Step 2

Add 2 tablespoon ice water and toss to moisten the flour. Gather the pastry into a ball. If any flour doesn't adhere, sprinkle with up to 1 tablespoon more water. Flatten into a 6-inch disk, wrap well and refrigerate for at least 1 hour or overnight.

Step 3

Roll out chilled pastry to a thin round 14 inches in diameter. Place it in an 11- to 12-inch tart pan with a removable bottom, fitting the pastry against the sides and trimming any overhanging edges. Refrigerate the pastry-lined pan for at least 30 minutes.

Step 4

Preheat the oven to 350F.

Step 5

Cover the pastry with parchment paper or foil and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes, or until golden around the sides.

Step 6

Remove weight and liner and bake for about 5 minutes longer, until the center is dry. Leave the oven on.

Step 7

Beat together the goat cheese and cream cheese until light and fluffy. One at a time, beat in the egg and blend in the rosemary.

Step 8

Fill the warm pie shell with the cheese mixture. Sprinkle the pine nuts over the top. Return the pie to the oven and bake for 25 minutes, until set.

Step 9

Let cool to room temperature. Remove sides from pan by pushing up on bottom, and slide cheesecake onto serving plate.

Step 10

Cut into thin wedges to serve, or use as a spread for crackers.

Tips


  • 11- to 12-inch tart pan with a removable bottom

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