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Chevre Cheesecake with Cranberry-pear Compote
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gateau-fromage-chevre-compote-poires-canneberges-cidre-6740.jpg
PT30M
PT1H20M
PT4H50M
Preheat oven to 350°F (180°C).CrustButter a 9-in. (24-cm) springform pan and wrap the outside in foil for baking in a water bath. In a bowl, combine Graham cracker crumbs, melted butter and sugar. Press mixture into springform pan and bake 10 minutes. Set aside.FillingIn a large bowl, beat all filling ingredients together until smooth. Pour filling evenly over the crust. Put the cake on a rimmed baking sheet with water to make a water bath. Bake 80 minutes or until the cake resists the pressure of a light touch. Refrigerate for at least 3 hours before unmoulding.CompoteIn a saucepan over low heat, cook all compote ingredients until soft. Remove vanilla bean and completely cool compote.Compote can be spread over the cake before it's cut and served or spooned generously onto each plate of cake.
12
Académie Culinaire
0
0
0
0
crust:
2 cups (500 mL) Graham cracker crumbs
1/2 cup (125 mL) unsalted butter, melted
1/2 cup (125 mL) organic sugar
filling
14 oz (400 g) fresh chevre cheese
14 oz (400 g) cream cheese
1 cup (250 mL) organic sugar
0.500 lemon, juiced and zested
4 egg, lightly beaten
1 cup (250 mL) 35% cream
compote
6 firm Anjou or Bartlett pear, peeled and cut into 1/2 in. (1 cm) dice
2 Tbsp. (30 mL) unsalted butter
1 vanilla bean, split lengthways, pod and seeds
6 Tbsp. (90 mL) brown sugar
1 cup (250 mL) cranberries
1 cup (250 mL) sweet cider
Chevre Cheesecake with Cranberry-pear Compote
12
servings
0:30
Preparation
1:20
COOKING
4:50
TOTAL TIME
Ingredients
-
crust:
-
2 cups
(500 mL)Graham cracker crumbs
-
1/2 cup
(125 mL)unsalted butter, melted
-
1/2 cup
(125 mL)organic sugar
-
filling
-
14 oz
(400 g)fresh chevre cheese
-
14 oz
(400 g)cream cheese
-
1 cup
(250 mL)organic sugar
-
0.500
lemon, juiced and zested
-
4
egg, lightly beaten
-
1 cup
(250 mL)35% cream
-
compote
-
6
firm Anjou or Bartlett pear, peeled and cut into 1/2 in. (1 cm) dice
-
2 Tbsp.
(30 mL)unsalted butter
-
1
vanilla bean, split lengthways, pod and seeds
-
6 Tbsp.
(90 mL)brown sugar
-
1 cup
(250 mL)cranberries
-
1 cup
(250 mL)sweet cider
Preparation
Preheat oven to 350°F (180°C).
Crust
Butter a 9-in. (24-cm) springform pan and wrap the outside in foil for baking in a water bath. In a bowl, combine Graham cracker crumbs, melted butter and sugar. Press mixture into springform pan and bake 10 minutes. Set aside.
Filling
In a large bowl, beat all filling ingredients together until smooth. Pour filling evenly over the crust. Put the cake on a rimmed baking sheet with water to make a water bath. Bake 80 minutes or until the cake resists the pressure of a light touch. Refrigerate for at least 3 hours before unmoulding.
Compote
In a saucepan over low heat, cook all compote ingredients until soft. Remove vanilla bean and completely cool compote.
Compote can be spread over the cake before it's cut and served or spooned generously onto each plate of cake.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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