Monday, November 03, 2008
Pumpkin chevre cheesecake.
I have been toiling over this for days now. I have studied every single cheesecake recipe known to man and I can rattle off the most basic to you in a conversation, try me. Oh dont believe me, then take two packages of cream cheese and whip till fluffy and ask me again.
I made up my own and it went like this:
This is the batter.
Take a big handful of goat cheese (two cups maybe a little less) and mix it in the mixer with a few spoons of sour cream and some sugar -beat till fluffy (see it sounds familiar) after it beats awhile add a big ladle of fresh pumpkin that has been simmering with cinnamon and nutmeg all day and cooled - whip more with an egg until it almost doubles.
For the crust.
I had some oreo sugar cones(ice cream cones) left over from the summer that were just hanging around so they were crushed with some butter to make a bottom layer.
I poured the cheesecake mixture into the glass pan lined with the 'crust' and I baked it for 40 minutes in a bain marie at 325 until it was set, once set I cranked it to 450 to make the top golden.
All modesty aside - I make some pretty tasty things now and again but I have to say that this is by far the most tastiest creation to date. I will have to stop myself, literally, from eating the entire thing - all at once. This cheesecake is just sweet enough, the crust is just crusty enough, the pumpkin flavor is just pumpkiny enough the chevre is just chevrey enough - I will be making this cake over and over again. The only hard part was getting a 'neat' slice - I even used a warm and wet knife.
Posted by Christo Gonzales at 11:20 AM