I have been meaning to share this with you but have not really had the time to do much the past couple weeks. I had to get this recipe for Goat Cheese Cheesecake with Passion Fruit Curd to you for the upcoming weekend, as you are going to want to make this immediately. It is really that good. I may actually be addicted.
I have admitted, I have made this twice in less than thirty days. Yes, it really is that good! I made it once for Easter brunch and again, for a dinner party with Allison, Janet, and Megan. I liked the second cake better. The first time was delicious but the texture was a bit creamy for me. I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle. I baked the first one for 40 minutes and the second cake I baked for 50.
Passionfruit. We both love passion fruit but have a hard time finding fresh around here. I have found a puree that I like so we use that very often in macarons, panna cotta, pavolas, cocktails and now curd. If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, puree is perfect. This recipe is divine. Smooth, creamy and slightly tart. The perfect pairing with this cheesecake.
What is your favorite cheesecake recipe? And why?
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Goat Cheese Cheesecake
- 500 grams of cream cheese, at room temperature
- 250 grams goat cheese, at room temperature
- 4 eggs
- 2 teaspoons vanilla bean paste
- 200 grams butter, cut into pieces
- 80 grams, coarsely chopped almonds
- 75 grams, butter
- 110 grams sugar
- 1 lemon, zested
- Almond Pastry
- 240 grams ap flour
- 40 grams of powdered sugar
- 1 egg yolk
- 20 ml icy cold water
- For almond pastry, process flour, butter, almonds, and powdered sugar until fine crumbs form, add yolk and 20ml cold water and pulse to just bring the dough together.
- Turn onto a lightly floured work surface and knead lightly until dough comes together, press into the base of a 23cm-diameter springform pan that has been buttered well and lined with baking paper and refrigerate until rested and firm (2 hours).
- Preheat oven to 175C.
- Bake base until lightly golden and cooked through (30-40 minutes).
- Meanwhile, beat cheeses, butter, eggs, sugar, vanilla, and rind in an electric mixer until combined and smooth.
- Pour over the pastry and bake until set (30-40 minutes), and cool to room temperature (2 hours).
- The cake is best made on the day of serving.
Passion Fruit Curd
- 1 cup passion fruit puree
- 225 grams unsalted butter cut into tablespoon pieces
- 8 egg yolks
- 200 grams sugar
- Combine passion fruit and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes).
- Meanwhile, whisk yolks and sugar in a separate bowl to combine, then pour over hot passion fruit juice mixture, whisking continuously to combine.
- Place the bowl over simmering water and stir continuously until the mixture coats the back of a spoon, about 7 – 8 minutes.
- Place the bowl into a larger bowl filled with ice. Let cool
- Place in sterile jars.
- Refrigerator until needed. Curd will last about 1 month.