GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
ANNE'S GOAT CHEESE GRATIN
Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese-known as _tomme._ Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in the individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. "I used to do that," she countered, "but people got greedy and never left enough for the other guests!" So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits of proscuitto, a bit of cooked sausage, sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity.
Provided by Patricia Wells
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the broiler.
- 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
- 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
- Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbières from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel.
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
AUBERGINE, POTATO & GOAT'S CHEESE GRATIN
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h25m
Yield 6-8 as a side dish, 4-6 as a main course
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
- Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
- Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
- Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.
Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
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