Tourteau de Chèvre

Years ago a little kid once told me , “I love cheese and I love cake but I don’t love cheesecake!”

I thought the kid was crazy but in recent years I have tried what others in France, Germany and Italy call cheesecake and it was then that I discovered I don’t really like cheesecake either, at least not what we Americans call cheesecake.  If you have ever had the pleasure of trying something like this tourteau you know what I’m talking about.  The texture is cakey and cheesy but not overly sweet like most cheesecakes I have tried around town.

You know how much I love goat cheese so what could be better than a cheesecake  made with goat cheese!  I’ve had my eye on this recipe ever since I bought, Around My French Table, by Dorie Greenspan, and I finally made it!  It is easy and absolutely tasty!  Every recipe I have tried in this book is a winner, check out the Financiers and Baby Brioche.

 

Tourteau de Chèvre

slightly adapted from Around My French Table

 

1/2 recipe of Pâte Sucrée

5 ducks eggs (or 6 large chicken eggs), room temperature

pinch of salt

10.5 ounce log of soft goat cheese (I used Costco’s Kirkland brand)

1/2 c. granulated sugar + 2 T. sugar

3 T. cornstarch

1/2 t. orange or vanilla extract (I used orange)

Make the tart dough and let chill for at least an hour (or overnight) before rolling out and pressing into an 8 inch springform pan.  Let chill in the refrigerator while making the filling.

 

Separate the egg whites from the yolks.  Whip the egg whites with the pinch of salt until peaks start to form and then add the 2 T. of sugar and whip until glossy peaks form.  Set aside.  In the bowl of a stand mixer with the paddle attached, beat the yolks, cheese, sugar, cornstarch and extract.  Beat until well blended.  Fold in the egg whites and pour the entire mixture into the prepared shell.

 

Place springform on a baking sheet that has been lined with parchment paper or a silicone mat.  Bake at 400 degrees fahrenheit for 20 minutes and then turn oven down to 350 and bake another 30 to 35 minutes or until the top is golden brown and the cake is set.  Let cool to room temperature before serving.  Goes well with a glass of prosecco!

 

 

 

Posted on January 27, 2014
This entry was posted in baking, breakfast, brunch, cakes, Duck eggs, egg dish and tagged cheesecake, dessert, duck eggs, french, goat cheese, pate sucree, Tourteau de Chèvre.