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Ile de France Goat and Cream Cheesecake by Kathy Gunst
Ile de France Fresh goat
cheese, mixed with cream cheese, makes a surprisingly light, creamy cake. This particular cheesecake can be made up to two days ahead of time. Topped with fresh spring berries, this cheesecake is the perfect tangy, creamy, sweet ending to a holiday meal.
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| Ingredients: |
| Crust: |
Butter for greasing the pan |
1 stick unsalted butter |
1 1/2 cups graham cracker crumbs* |
1/2 cup sifted confectioners’ sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
Cheesecake: |
1 pound Ile de France ® goat
cheese,
at room temperature |
1 pound cream cheese, at room temperature |
1 1/2 cups sugar |
4 eggs, at room temperature |
The grated zest from 1 large lemon, about 1 tablespoon**ss |
Juice from 1 large lemon, about 2 1/2 to 3 tablespoons** |
1/2 teaspoon vanilla extract |
1 teaspoon ground ginger |
Confectioners’ sugar, for decorating |
| 1 cup blueberries and 1 cup strawberries, quartered, for garnish |
*A simple way to make graham cracker crumbs is to place about 10 whole graham crackers into the bowl of a food processor and process until finely ground. |
**Grate the zest from a large lemon and then cut that lemon in half and squeeze the juice out, making sure to strain any seeds. |
| Serves 10 |
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Directions:
- Grease the bottom and sides of a 10-inch spring form pan. In a small skillet, heat the butter over low heat.
- In a small bowl, mix the graham cracker crumbs, confectioners’ sugar, melted butter, cinnamon, and ginger, stirring until the mixture comes together. Press the crust evenly into the bottom of the prepared pan and chill while you make the filling. You can also make the crust the day before by covering it and chilling it overnight.
- Preheat the oven to 350 degrees. In a mixer, using a paddle attachment if you have one, cream Ile de France goat
cheese and the cream cheese until softened, using a spatula to make sure the cream cheese doesn’t get stuck inside the paddle. Gradually add the sugar and then the eggs, one at a time, beating well, until the filling is light and fluffy, about 5 minutes. Add the lemon zest and juice, vanilla, and ginger and mix another minute or two. The mixture should be light, fluffy and fully incorporated. Remove the mixture and gently stir with a spatula to make sure the lemon zest and ginger is fully incorporated and that there isn’t any cream cheese sticking to the bottom of the bowl. Place back in the mixer and mix if necessary.
- Wrap the bottom of the cake pan in aluminum foil and place on a large baking sheet.
- Pour the filling into the chilled crust and bake the cake on the middle shelf for about 55 minutes to 1 hour. The cake is done when it is still soft in the center; when gently jiggled, the cake should move as one.
- Let cool at least one hour. Remove the outer ring of the pan and place the cake on a serving plate. Just before serving, sprinkle lightly with sifted confectioners’ sugar and surround with the berries.
By Kathy Gunst
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| Customer Reviews |
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IW
26 Nov 2008, 11:27
I'm gonna make this cheesecake for Thanksgiving, only I will use only 3/4
cups of sugar (as I find most cheesecake recipes way, way too sugary
tasting) and make a hazelnut crust...
I've done cheesecakes with half the sugar before and a nut crust, and I
think they taste way better... plus no gluten.
Thanks for the recipe, excited to try the goat cheese.
Quinetta
29 Sep 2008, 18:20
I make cheesecakes alot . My family loves cheesecakes but we're getting
tired of the sameO sameO. thank you for a new recipe.
betty browning
29 Sep 2008, 18:20
this sounds like a totaly delicious cheesecake ihave never eaten one like
it before .will try it as soon as possible
HRM
29 Sep 2008, 18:19
always searching for cheese cake receipes - this w/ the goat should be
excellent, I'll let you know
zats
29 Sep 2008, 18:19
I've been on an unnecessarily intense search for a recipe. This one's
terrific. Thanks.
pam
29 Sep 2008, 18:19
Thanks for posting your cheese cake oh here was good find
Damien
29 Sep 2008, 18:19
I Think its Cute :)
mariagiraldo:
29 Sep 2008, 18:18
gracias por proporsionarnos recetas.
likaa al assadi
29 Sep 2008, 18:18
i like cheese cakes alot thanks
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