GOAT CHEESE CHEESECAKE

GOAT CHEESE CHEESECAKE image

Yield 8 slices

Number Of Ingredients 21

For the Crust
¼ cup sugar
1 (5.3 ounce) box shortbread cookies
1 cup shelled pistachios, lightly toasted on a cookie sheet
½ teaspoon sea salt
1 teaspoon grated lemon peel
2 ounces butter, melted
For the Cake
2 (8-ounce) packages cream cheese, cut into pieces
12 ounces fresh goat cheese, crumbled
12 ounces creme fraiche
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoon vanilla extract
1 1/4 cup sugar
4 eggs
For the Topping
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Steps:

For the Crust - Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up. - Add melted butter and pulse mixture again until small clumps form. - Press crust into prepared cake pan. For the Cake Heat oven to 325°F. Place cream cheese, goat cheese, creme fraiche, lemon zest, lemon juice and vanilla in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed. In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth. Pour batter into prepared crust. Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, 50 to 60 minutes. Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 6 hours or overnight. For the Topping Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally.