Best Goat Cheese Cake With Mixed Berries Recipes

Goat Cheese Cheesecake image

Provided by Anne Burrell

Categories dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 18

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote, recipe follows
Special equipment: 9-inch springform pan
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

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!

Goat Cheese Cheesecake image

Provided by Dwynnie

Categories Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

butter (for cake pan)
granulated sugar (for cake pan)
16 ounces fresh goat cheese, at room temperature
3/4-1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 lemon, zest of
1 teaspoon lemon juice
7 large eggs, seperated
3 1/2 tablespoons all-purpose flour
1/2 pint blackberry (for garnish)
1 pint raspberries

Steps:

Preheat the oven to 350 degrees F.
Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
Stir in the egg yolks two at a time, mixing well after each addition.
Mix in the flour until incorporated.
Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
Using a spatula, fold the egg whites into the cheese mixture.
Spread the batter into the prepared pan.
Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
Lift off the pan to serve and top the cake with berries.
The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.

Laura's Fruit-Topped Goat Cheese Cake image

Provided by Martha Stewart

Number Of Ingredients 12

Unsalted butter, for buttering pan
3/4 pound fresh chevre cheese, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon zest
1 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 large peaches, peeled, pitted, and cut into 1/4-inch-thick slices
1/2 cup blueberries
Confectioners' sugar
Whipped cream or creme fraiche (optional)

Steps:

Preheat oven to 350 degrees. Butter a 9-inch round cake pan, and dust with 1 tablespoon granulated sugar.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cheese with 3/4 cup sugar, lemon zest, lemon juice, and vanilla. Beat on medium speed until smooth. Beat in egg yolks, one at a time, incorporating each one completely before adding the next. Reduce to low speed, and add flour.
In another bowl, using the whisk attachment, beat egg whites until stiff. Beat one third of the egg whites into cheese mixture. Gently fold in remaining egg whites. Pour batter into prepared pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes on a wire rack. Remove cake from pan, and return to wire rack until completely cooled.
In a medium bowl, mix peaches and blueberries with remaining 1 tablespoon sugar. (You may need more sugar, depending on the sweetness of the fruit.) Set aside.
When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit over the cake, leaving a 1-inch border all the way around. Cut, and serve.