The first slice was nice, but I wasn't completely sold on this dessert. After the second slice, I had more of an appreciation for it. The third slice gave me a thorough understanding and finally the fourth slice really romanced me.
This isn't a cheesecake nor is it particularly sweet. It is a mild tart-like cake that is best served with something sweet. I prepared a raspberry sauce with it, but have seen other recipes use drizzled honey, ice cream and liqueurs as an accompaniment. Use your imagination.
From: http://www.lottieanddoof.com
Serves 8
Tart Dough
- 1 1/4 cups all-purpose flour
- 1 t sugar
- 1/2 t salt
- 6 T very cold unsalted butter, cut into bits
- 1 large egg
- 1 t ice water
Put the flour, sugar, and salt in the processor and pulse a few times to blend. Scatter bits of butter over the flour and whir several times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. You’ll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball, and flatten it into a disk.
Chill the dough for at least 3 hours.
- Filling
Pinch of salt
1/2 cup plus 2 T sugar
9 ounces soft goat cheese
3 T cornstarch
1/2 teaspoon pure vanilla extract
On a lightly floured surface, roll the dough out into a circle that’s about 10 1/2 inches in diameter. Fit the dough into the springform pan, pressing it against the bottom and up the sides. It will pleat and fold in on itself as it climbs the side—do the best you can to straighten it out, but don’t worry about it, since perfection is impossible here and not really important. Put the springform in the fridge while you make the filling.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites with the salt until they start to form soft peaks. Still whipping, gradually add 2 tablespoons of the sugar, and beat until the whites hold firm, but still glossy peaks. If the whites are in the bowl of your stand mixer, transfer them gingerly to another bowl.
With the mixer—use the paddle attachment now, if you’ve got one—beat the egg yolks, goat cheese, the remaining 1/2 cup sugar, the cornstarch, and vanilla until very smooth and creamy, about a minute or two. Switch to a rubber spatula and stir one quarter of the whites into the mixture to lighten it, then gently fold in the rest of the whites. Scrape the batter into the crust and put the springform on the lined baking sheet.
Bake for 15 minutes, then turn the oven temperature down to 350° F. Continue to bake for about 35 minutes more, or until the top, which will have cracked, is dark brown and firm; a thin knife inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and let it rest for 10 minutes.
Carefully remove the sides of the springform. Cool the cake to room temperature before serving. The cake will deflate as it cools.
On a lightly floured surface, roll the dough out into a circle that’s about 10 1/2 inches in diameter. Fit the dough into the springform pan, pressing it against the bottom and up the sides. It will pleat and fold in on itself as it climbs the side—do the best you can to straighten it out, but don’t worry about it, since perfection is impossible here and not really important. Put the springform in the fridge while you make the filling.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites with the salt until they start to form soft peaks. Still whipping, gradually add 2 tablespoons of the sugar, and beat until the whites hold firm, but still glossy peaks. If the whites are in the bowl of your stand mixer, transfer them gingerly to another bowl.
With the mixer—use the paddle attachment now, if you’ve got one—beat the egg yolks, goat cheese, the remaining 1/2 cup sugar, the cornstarch, and vanilla until very smooth and creamy, about a minute or two. Switch to a rubber spatula and stir one quarter of the whites into the mixture to lighten it, then gently fold in the rest of the whites. Scrape the batter into the crust and put the springform on the lined baking sheet.
Bake for 15 minutes, then turn the oven temperature down to 350° F. Continue to bake for about 35 minutes more, or until the top, which will have cracked, is dark brown and firm; a thin knife inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and let it rest for 10 minutes.
Carefully remove the sides of the springform. Cool the cake to room temperature before serving. The cake will deflate as it cools.
Raspberry Sauce
- 1 (10 oz.) pkg. frozen raspberries in syrup, thawed & undrained
- 1 1/2 t cornstarch
- 1 t sugar
Press the juice out of the raspberries and set the berry pulp aside. Combine the juice, cornstarch and sugar in a saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Serve with the pulp if desired.
No comments:
Post a Comment