goat cheese cheesecake tart...

Here's my all time favorite cheesecake that I'd like to share with you. It's light, lemony and not too sweet. It doesn't have that heavy quality that most cheesecakes have. You can either use sweet shortcrust as a base like the one I use in this post, or use a standard crust like this one.

makes 9" tart

- 8 oz. cream cheese, room temp
- 6 oz. fresh goat cheese, room temp
- 3 oz. sugar
- 1/2 tbsp. corn starch
- 1/4 tsp. lemon zest
- 1/4 tsp. orange zest
- 2 1/2 eggs
- 1 oz. sour cream
- 1/4 tsp. vanilla extract
- 2 oz. heavy cream
- 1/4 tsp. salt


1. Cream the cheeses with sugar until smooth on low speed.
2. Add starch and zest, then eggs, sour cream and vanilla.
3. Add cream and salt.
4. Pour over pre-baked crust.
5. Bake in water-bath at 300F for an hour.

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