Cheesecake is a very popular dessert in North America. In the US, the cake is usually made with cream cheese and can be flavored and/or topped with a wide variety of fruits, nuts, and chocolate. In Europe, the type of cheese used will depend on the culinary tradition of the country: Ricotta is the number one baking cheese in Italy while Germany and Poland commonly bake with quark cheese. Although cheesecake is really not part of the French baking repertoire, one easy way to give a french allure to a cheesecake is to use fresh Chèvre cheese.
There was a time when Chèvre was only found in France. Nowadays, the goat cheese is widely available either through importation or even local production. There are plenty of advantages in replacing the traditional cow cheese with a Chèvre cheese. It is more easily digested and also contains a higher content of Vitamins A and B, calcium, potassium and magnesium. Unless you are totally allergic to its tangy flavor, Chèvre cheesecake is a delicious alternative to the traditional one.
The featured recipe uses fresh Chèvre cheese which creates a very subtile taste that also pairs really well with the lemon and raspberry's acidity. We hope you will be curious enough to try this delicious recipe!
Chèvre cheesecakes and its raspberry sauce
(This is recipe is for 4 individual cheesecakes)
3/4 cup (100g) of whole almonds or hazelnuts
2 tbsp (30g) of butter, divided
1 1/2 tbsp (15g) of brown sugar
3 tbsp (25g) of flour
8 oz (225g) of Chèvre cheese, softened
1/2 cup (100g) of sugar
2 large eggs
1/2 cup (115g) of sour cream
1 tbsp of fresh lemon zest
1 tsp of vanilla extract
Raspberry sauce
1 cup (250g) of raspberries, fresh or frozen
1/4 cup (50g) of sugar
2 tbsp of orange liqueur (optional)
1 tbsp of fresh lemon juice
Preheat the oven to 350°F (180°C).
In a food processor,combine the whole almonds (or hazelnuts), 1 1/2 tbsp of the butter (reserving the rest for the ramekins), brown sugar, and flour. Process until the nuts are finely chopped. Reserve.
Thickly butter four 6-8 ounce ramekins and set them in a baking dish, 9X9' (24x24cm) or bigger with 2' (5cm) sides. Put a pot of water to boil for making a bain marie in the baking dish.
Thickly butter four 6-8 ounce ramekins and set them in a baking dish, 9X9' (24x24cm) or bigger with 2' (5cm) sides. Put a pot of water to boil for making a bain marie in the baking dish.
Wash the food processor and put the Chèvre. Process until smooth. Add the sugar and process until mixed; then add the eggs, sour cream, zest, and vanilla. Process until smooth, scrapping once to get all the Chèvre in the mix.
Pour the batter into the ramekins; then sprinkle the almond (hazelnut) mixture evenly over the tops. Carefully pour hot water into the baking pan, an inch-up the sides of the ramekins. Put the pan in the oven.
Bake for 30-35 minutes, until the cheesecakes don't wiggle too much when jiggled, and the sides are starting to pull away from the ramekins. Take out and cool completely, then chill.
When the cheesecakes are cold, carefully place each one in a bowl of hot water for one minute; then run a pairing knife around the edge. Place a small dessert plate over the ramekin and invert, tapping on the counter to make the cheesecake fall onto the plate.
Raspberry sauce
To make the raspberry sauce, combine the berries, sugar, liqueur and lemon juice in a small saucepan. Bring to a simmer and cook until slightly thickened. Cool and serve over cheese.
Pour the batter into the ramekins; then sprinkle the almond (hazelnut) mixture evenly over the tops. Carefully pour hot water into the baking pan, an inch-up the sides of the ramekins. Put the pan in the oven.
Bake for 30-35 minutes, until the cheesecakes don't wiggle too much when jiggled, and the sides are starting to pull away from the ramekins. Take out and cool completely, then chill.
When the cheesecakes are cold, carefully place each one in a bowl of hot water for one minute; then run a pairing knife around the edge. Place a small dessert plate over the ramekin and invert, tapping on the counter to make the cheesecake fall onto the plate.
Raspberry sauce
To make the raspberry sauce, combine the berries, sugar, liqueur and lemon juice in a small saucepan. Bring to a simmer and cook until slightly thickened. Cool and serve over cheese.
Note
The original recipe was published in the "Real Food" magazine (Spring 2009), the publication of the extraordinary Bristol Farm grocery chain.
The original recipe was published in the "Real Food" magazine (Spring 2009), the publication of the extraordinary Bristol Farm grocery chain.
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