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BTD Forums  /  Cook Right 4 Your Type  /  Goat Cheese Cake
Posted by: ruthiegirl, Friday, April 26, 2013, 8:40pm
Posted by: gulfcoastguy, Friday, April 26, 2013, 10:07pm; Reply: 1
I make a similar cake out of bothe Neuchaftel and Chevre cheeses.
Posted by: Peppermint Twist, Friday, April 26, 2013, 10:19pm; Reply: 2
Posted by: prunella, Saturday, April 27, 2013, 12:41am; Reply: 3
Nice recipe, Ruthie.
As an O nonnie, who loves cheesecake, I might try substituting quark and sheep cheese for at least part of the goat cheese.  I guess I'd have to research sheep cheese to know what kind has the right texture, but I'll bet there is one. Maybe a sheep ricotta.
Posted by: san j, Saturday, April 27, 2013, 2:48am; Reply: 4
I noticed that this cheesecake recipe, as well as another one on RecipeBase, contains flour in the filling.
I don't think I've seen this before; we generally expect cheesecake to have flourless fillings. At least I do. In fact, it's one of the reasons an O should be all over a compliant cheesecake recipe, no?

Just my immediate impression anyway.
Of course, no one need twist my arm to get me to consider a goat cheese recipe... ;D
Posted by: Spring, Saturday, April 27, 2013, 7:58pm; Reply: 5
Quoted from ruthiegirl

Ruthie, I have been wanting to try a cottage cheese cheesecake for some time, and your post just makes me think it will work. After a short perusal of online recipes, this is going to be one of my next kitchen projects - to make a cheesecake that will equal the ones I used to make! Back then I made both baked and unbaked versions nearly every week. My family just loved them! On one memorable occasion, my husband had picked wild strawberries, I made an uncooked sauce of them and served it with an unbaked version. It was soo good! One person said it was the best thing they had ever eaten. The wild strawberries were so mild and sweet. Delicious! This is a good time of year to start experimenting with this..... Thanks for your post!
Posted by: san j, Sunday, April 28, 2013, 6:38pm; Reply: 6
Look at this - just look at it.

What a delightful lad, concocting such a confection!
Posted by: Spring, Sunday, April 28, 2013, 7:53pm; Reply: 7
I always used toasted ground almonds and maybe a teaspoon of sugar for my crusts. Nothing else. (Good thing, too, since so many nuts are not on my "list" and others simply wouldn't work with a cheesecake! So I was already in line with my diet with that before I ever heard of it!) I agree with him about cheesecake being "heavy." That is why I made an unbaked one half the time and a baked one the other half. But even my baked ones were a lot lighter than some I've eaten. I give a lot of that credit to other cooks from whom I was constantly picking up new ideas!
Posted by: ruthiegirl, Sunday, April 28, 2013, 8:07pm; Reply: 8
I found a recipe that called for separating the egg yolks and egg whites, then whipping up the egg whites and blending the yolks with the cheese and other ingredients. But we always found that recipe just too light and delicate for our tastes; we wanted something denser. So I omitted that step and blended the eggs in with the goat cheese mixture. I also substituted honey for the sugar called for in the original recipe, and omitted the crust and the berry topping. By that point, I figured it's pretty much "my recipe" since I changed so much.
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