Monday, November 03, 2008

its all about the goat

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.


TavoLini said...

nice!! I like the use of chevre--very smart.

(did you realize you are already on page one of google for this creation?)

Barrie said...

You can take leftover ice cream cones and make them into a cheesecake crust? Just like that? I'm in awe.

CaptnRachel aka Tha Pizza Cutta said...

WHAT! I love chevre-what a great idea to pair with pumpkin for a sweet-savory cheesecake. Bravo, my friend this is a keeper. :)

Barrie said...

I added you to my sidebar. That makes me a more reliable visitor. :)

Chef E said...

I love the goat! now I know what to do with that left over sour cream from my chai lamb chili last week...and you know this is the second blog I have seen with oreo's in a crust...those are not allowed in my house, or I would eat the whole darn thing in a minute, and hubby would never know...

The Blonde Duck said...

I would eat the whole thing at once too....

Beth said...

sometimes the messy slive is the best sllice.

you've hit another one outta the ballpark....damn you.

and I don't care HOW much I'd get a female woody if I ate salmon....IT AINT HAPPNIN!!!

doggybloggy said...

tavolini: thats so cool about google - I bought two more of those goat logs

barrie: I used sugar cones not wafer

captn: well thank you my new friend

barrie: me too - kinda

chef e: these cones had been sitting in the fridge and were starting to get soft - so a little toasting and they were good to go

TBD: its hard not to

beth: you antisalmonite

snugs said...

warning to self- do not read doggy's blog while eating lunch and sitting at your desk- I choked over the "all modesty aside" part and my lunch splattered on my now you owe me a slice and I like the messy ones.

Tanya Kristine said...

holy lord that looks delightful. you rock.

Anette said...

I would like you to cut me a big messy slice, and I promise you I'll finish it with the respect and delight it deserves! Please come over with some goat cheese in your bag pack! I'll put the kettle on!

buffalodick said...

Looks and sounds great! Trick to cutting cheesecakes- freeze or give them the chilling of their life, and cut with a large, sharp, knife that has had it's blade warmed by hot water...

doggybloggy said...

snugs: hey I am modest!

TK: thanks I appreciate that

anette: big sloppy hunk all for you

buffD: I'll try that it sounds like it makes sense...

Michelle said...

I love cheesecake. I've never had pumpkin cheesecake. I bet it's delicious! Pumpkin pie is my favorite Thanksgiving pie. Sour cream lemon is my alltime favorite pie..

Ramya Vijaykumar said...

Never tried using Chevre, I like the texture of the cake... As long as the cake is tasty I really dont bother about a neat slice.

lisa from dandysugar said...

Looks great! I really like the use of chevre in this recipe. Nice job.

TavoLini said...

DUDE, this is Tavo! that looks delicious and has all of my favorite foods!!! Could you just throw in some olives and I will be set for life. maybe some beer.

yeungling. thansk

doggybloggy said...

michelle: I love pumpkin pie and I am going to be making my twisted version in the next few days

ramya: thats how I feel too, if its tasty - who cares

lisa from dandysugar: it really adds a definitive tangyness

tavo: hey thats an idea - a beer, olive, cheese pie....I will see what I can come up with.

Kevin said...

That looks good! I have been wanting to try a goat cheese cheese cake for a while now.

Cate Bruce-Low said...

looooooooooove the goat! will try asap.

kellie said...

Great idea chevre and cheesecake and pumpkin, a delicious combination. Here are some pumpkin cheesecake recipes for anyone interested If you can try and let me know how it goes.

Maggie said...

I've got to work in pumpkin/chevre cheesecake into my Thanksgiving meal (or sooner!) It sounds wonderful! Have you gotten through that massive log yet?

Harmony said...

That is a great are very talented! I like the "rustic" slice, it adds to the charm.

Jacoba said...

My gawd! It has just taken me a full ten minutes to scribble this down (it wouldn't print) and I like it already. Must say your site rocks!

Have a wonderful Thanksgiving!

Nurit "1 family. friendly. food." said...

Since the episode on Iron Chef with goat cheese as a secret ingredient, I’ve been fantasizing about goat cheesecake. And although tried one recipe since then, I wasn’t that great. Will you come up with a version without pumpkin? Maybe after the holidays? Buzz me if you do.
The iron chefs made theirs with fig, honey and port reduction, and the other one used blackberries, caramel, chocolate ganache. Yeah, I took notes 

Tiffany said...

That sounds absolutely delicious!

BeadBag said...

What a coincidence! I have just made some creamcheese from goat's yogurt (tastes rather nice!) - - will try out your recipe. Many thanks. I posted a recipe on my blog for a Redcurrant Jelly (UK wobbly jelly not US 'jam') - and the creamcheese goes very nicely with this too.

Jennifer said...

Polymeadows Farm
My mother always made cheesecake for Christmas dinner and for my whole life, any other cheesecake has been compared to hers – with few measuring up. This is my version using goat milk products and it is delicious! A lot lower in calories and also makes a great cheese-cake for those who are sensitive to cow dairy products.

Preheat oven to 375 F.
Shortbread or graham cracker crust – your preference. I use shortbread. Although Oreos or Chocolate Grahams are a good idea, too.

Whisk together in a bowl or place into food processor until it resembles coarse crumbs:
1 ¼ cups all purpose flour
1/3 cup sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
½ cup butter (made from goat milk is best!)
1 egg yolk and process until it comes together as a ball.
Press into 8 inch springform pan around the bottom and up the sides about 2 inches.

3 8 ounce containers of chevre or 2 containers of chevre and 8 ounces of strained, very thick goat milk yogurt
1 cup sugar
3 large eggs, slightly beaten
¼ cup goat milk
2 teaspoons pure vanilla
1 teaspoon grated lemon zest

Beat the chevre until smooth. Add the sugar. Continue beating and add eggs. Beat in the goat milk and the vanilla. Stir in the lemon zest. Pour filling into the prepared crust.

Bake for 40-45 minutes. The filling should not jiggle when shaken gently and should be just lightly browned. Cool on a wire rack for 15 minutes. Run knife around the edge and loosen the spring on the pan. Allow to cool another 30 minutes. Remove the outside edge of the pan to finish cooling. Best if allowed to cool at least 4 hours before serving.

Calorie comparison:
chevre per ounce- 70 cream cheese per ounce- 100

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