Goat Cheese – Cheesecake with Praline

This recipe was inspired by one in Kate Zuckerman’s  The Sweet Life.  I loved the idea of a cheesecake made with goat cheese and I love anything with praline.  I’ve adapted it considerably and am currently working on a cake version with a digestive biscuit crust, stay tuned for that.

Goat Cheese – Cheesecake with Praline

To make the praline in a sauce pan add 1 cup of sugar, a 1/4 teaspoon of sea salt and 1/3 cup of water, over medium high heat when the sugar has melted, the minute it starts to turn dark caramel color and before it starts to smoke add 1/2 cup of almonds or pecans or hazelnuts and pour out onto a silpat or a well oiled cookie sheet.  When it has completely cooled break into chunks and place into the bowl of a food processor and pulse until it is broken down into small shards.

I used 4 ounce tin cups to make individual cheesecakes, you could also use ramekins.  I made this the first time as a cake and find this smaller version easier to deal with.

Generously butter each tin and then coat with praline.

Preheat the oven to 325 F

In a large bowl whisk: 16 ounces of fresh goat cheese (it’s easier if it is at room temperature) with 1 cup of crème fraiche2 Tablespoons of heavy cream3/4 cups of sugar and a pinch of salt.  Then add, one at a time,  2 large eggs beating well after each addition.  Stir in 2 teaspoons of Vanilla

Ladle the mixture into the prepared tins – it makes enough for 8 servings.

Place them in a large enough baking dish to hold them and fill with hot water to about 1/2″ from the top of the tins.

Bake in preheated oven for 25 minutes.  The cakes should be firm around the edges with just a slight bit of wobble in the center, if you think they are not cooked enough leave them for another 5 minutes.

Remove from the oven and remove tins to a wire rack to cool.  Refrigerate for several hours before serving.

Sprinkle some praline on the plate(s) you are going to serve the cheesecakes on.  One at a time place each cheesecake tin in a bowl of hot water for  about 30 seconds, then quickly turn over on the prepared plate.  If you look at the picture below you will see how the last cake on the left is not yet garnished with more praline and the cooked praline has melted into a wonderful sauce.

I served these with candied sour cherries that I made this summer, but in truth these little gems don’t need anything else.  Light, tangy and decadently delicious.  The thing I will say about using goat cheese instead of cream cheese, the usual go to cheese for cheese cake, is the expense.  Cream cheese is much cheaper, but for a special occasion nothing beats the flavor and texture of these little gems.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Goat Cheese – Cheesecake with Praline

  1. Pingback: Goat Cheesecake with Hazel Praline | Urbanfoodguy

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