chocolate/berry chevre cheeesecake
May. 27th, 2010 10:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
niqaeli in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomLast seen here, a recipe for chocolate/berry goat's cheesecake. This is the actual as-made recipe tonight, a bit tweaked from the last version. I cannot declare it a total success yet as it's still sitting in the oven but the skewer came out pretty clean and the top felt right, so I do think it came out right.
1 c. walnuts
2 tbsp. goat's butter
1 tbsp. honey
In food processer, pulse the walnuts until a mix of chopped and nut flour (you can do this by hand but it will take you, like, thirty minutes). Add butter and pulse to combine; add honey and pulse to combine. Press onto bottom of springform.
11 oz. goat's cheese (chevre)
1 egg, 1 egg white
1 tsp. lemon juice
5 tbsp. flower honey
6~ oz. blackberries ('til it looked like it had enough)
6 tbsp. powdered baking cocoa
2 tbsp. oil (canola, vegetable, whatever)
2 oz. blackberry preserves
Pre-heat oven to 330°F. Rinse berries. Beat cheese and eggs with mixer (a stand mixer is ideal, but an electric hand mixer will do the trick -- yes, it can be beaten by hand but I can assure you that you really, really don't want to). Stir in the honey and lemon juice.
Fold berries in carefully with a spatula or wooden spoon. Separate off a third of the batter into another bowl. Mix the cocoa and oil together in a small bowl; microwave the preserves to liquid (preferably not bubbling -- I find 30 seconds on high, 10 seconds at a time and stopping to stir in between works will with my microwave). Add both chocolate and preserves to the separated batter. Layer plain and chocoberry batters in springform pan. Marble with a knife.
Bake at 330°F for 40 minutes; turn off oven and leave cheesecake in oven an additional half hour.
Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.
Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D
ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.
1 c. walnuts
2 tbsp. goat's butter
1 tbsp. honey
In food processer, pulse the walnuts until a mix of chopped and nut flour (you can do this by hand but it will take you, like, thirty minutes). Add butter and pulse to combine; add honey and pulse to combine. Press onto bottom of springform.
11 oz. goat's cheese (chevre)
1 egg, 1 egg white
1 tsp. lemon juice
5 tbsp. flower honey
6~ oz. blackberries ('til it looked like it had enough)
6 tbsp. powdered baking cocoa
2 tbsp. oil (canola, vegetable, whatever)
2 oz. blackberry preserves
Pre-heat oven to 330°F. Rinse berries. Beat cheese and eggs with mixer (a stand mixer is ideal, but an electric hand mixer will do the trick -- yes, it can be beaten by hand but I can assure you that you really, really don't want to). Stir in the honey and lemon juice.
Fold berries in carefully with a spatula or wooden spoon. Separate off a third of the batter into another bowl. Mix the cocoa and oil together in a small bowl; microwave the preserves to liquid (preferably not bubbling -- I find 30 seconds on high, 10 seconds at a time and stopping to stir in between works will with my microwave). Add both chocolate and preserves to the separated batter. Layer plain and chocoberry batters in springform pan. Marble with a knife.
Bake at 330°F for 40 minutes; turn off oven and leave cheesecake in oven an additional half hour.
Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.
Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D
ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.