Chèvre Cheesecake Recipe
Recipe information
Make Chèvre Cheesecake in just 4h . grape gelée, rosemary shortbread, tawny port cream, pear butter
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Frequently paired with
The best thing to pair and share with CHÈVRE CHEESECAKE
Ingredients
Crust — Rosemary Shortbread
Cheesecake Filling — Chèvre (Goat Cheese) Base
Grape Gelée
Tawny Port Cream
Pear Butter
Garnish / Finishing
Crust — Rosemary Shortbread
1. Prepare and bake shortbread
Preheat oven to 350°F (175°C). Cut the cold unsalted butter into small cubes. In a bowl, combine flour, cornmeal (if using), sugar, minced rosemary, and salt. Add cold butter and use a pastry cutter or fingertips to work the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces. Press the mixture firmly into the bottom of a 7-8 inch springform pan (or 4–6 individual 3–4 inch rings) to form an even layer about 1/4 inch thick. Prick lightly with a fork. Bake for 15–18 minutes until edges are just golden. Remove from oven and cool completely. Reserve 1/4 cup of baked shortbread and crumble finely for garnish; break remaining crust into base while keeping it intact in the pan.
Cheesecake Filling — Chèvre (Goat Cheese) Base
2. Blend filling
Reduce oven to 325°F (163°C). In a stand mixer or large bowl with an electric mixer, beat room-temperature chèvre and cream cheese on medium speed until smooth and lump-free, about 2–3 minutes. Scrape bowl. Add granulated sugar and beat until incorporated. Add heavy cream and sour cream, then mix on low to combine. Add the egg, vanilla extract, lemon juice and salt and mix just until smooth — avoid overbeating. Taste and adjust for brightness with an extra 1/4 tsp lemon juice if needed.
3. Assemble and bake
Pour the cheesecake filling over the cooled shortbread crust and smooth the top. Place the springform pan in a larger roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform (water bath). Bake at 325°F (163°C) for 30–35 minutes for a small pan or until the center is just set and still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes to reduce cracking. Remove from oven, lift out of the water bath, and cool to room temperature. Refrigerate at least 3 hours, preferably overnight, until fully chilled and set.
Grape Gelée
4. Cook and strain grape purée
Place grapes and 2 tablespoons water in a small saucepan over medium heat. Cook until grapes soften and begin to burst, about 8–10 minutes. Stir in 1/4 cup sugar and the tablespoon of lemon juice and simmer 2 minutes more. Remove from heat and let cool slightly. Push the mixture through a fine-mesh sieve or food mill into a bowl to remove skins and seeds, yielding a smooth grape purée (about 3/4 cup).
5. Bloom gelatin and finish gelée
Sprinkle 1 tsp powdered gelatin over 1 tsp cold water and let bloom for 5 minutes. Warm 2 tablespoons of the strained grape purée in a small saucepan until hot but not boiling. Whisk the bloomed gelatin into the warm purée until fully dissolved, then whisk this back into the remaining purée until combined. Cool slightly until syrupy but still pourable. Chill briefly (10–15 minutes) until slightly thickened but not set solid — it should be a spoonable gelée to top the cheesecake. If it sets too firm, warm gently to loosen.
Tawny Port Cream
6. Whip port cream
In a chilled bowl, combine 3/4 cup heavy cream, 2 tablespoons tawny port, 1 tablespoon confectioners' sugar, and 1/4 tsp vanilla. Whip to soft peaks with a hand or stand mixer on medium speed, taking care not to overwhip. Taste and add up to 1/2 teaspoon more port if desired for stronger flavor. Keep chilled until plating.
Pear Butter
7. Cook and reduce pears
In a small saucepan over medium heat, combine diced pear, brown sugar, lemon juice, cinnamon, and 1/2 tsp butter. Cook, stirring occasionally, until the pear is very soft and most liquid has evaporated, about 12–15 minutes. Use a fork or immersion blender to mash/purée the mixture until smooth and spreadable. Taste and adjust sweetness or lemon. Remove from heat and cool to room temperature. The pear butter should be thick enough to hold a small quenelle.
Garnish / Plating
8. Finish and serve
When cheesecake is chilled and set, run a thin knife around the edge of the pan and release the springform. Spoon or gently spread a thin layer (about 2–3 tablespoons) of grape gelée over the center of the cheesecake, leaving a visible border of the chèvre filling. Pipe or dollop three small quenelles (1 teaspoon each) of tawny port cream onto each slice or alongside on the plate. Place a small spoonful (about 1 teaspoon) of pear butter near the cream. Sprinkle the reserved crushed shortbread over the plate and a few crumbs on top of the gelée for texture. Garnish with a small rosemary sprig and optional microgreens. Chill briefly (10 minutes) and serve chilled or at cool room temperature.
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