I’m usually not much of a dessert person; the exceptions being not-too-sweet-cheesecake and berry (or lemony) sorbet (or plain berries) and there they are right there together! So pretty and delicious looking!
This looks amazing!! And my cow-dairy allergic friend has a birthday coming up… I’ve been trying to think of something goaty I can make her (I will sub goat butter for the crust). :D :D :D Thank you for sharing this.
I would like this served with some kind of fruity sauce… maybe a tart cherry… with a touch of red wine?… maybe a reduction, so the flavor is strong, but drizzled sparingly. Should the sauce be extra sweet to compensate for the dessert not being so sweet?
I haven’t seen her new cookbook, but I’ll go out on a limb and say there is no way Dorie’s looks anywhere near as good as yours. And I agree with Renate that a tart cherry sauce would be a nice compliment, or maybe a blackberry compote. Just lovely!
very interesting…i had honestly never heard of this cheesecake & after googling i saw photos of the blackened top…what does that blackened top do to the taste tim?
i am very excited to try & recreate this recipe (as i am going to dorie’s signing in connecticut in november!)
Thanks for sharing this! I just might have to get the book for myself. Anyway, it reminds me of a more austere version of an old Gourmet recipe for blue cheese cheesecake, which was incredibly rich and decadent–perfect for when drinks and hors d’oeuvres take the place of dinner! I like that the torteau could stand in for dessert–I also think figs would be a great accompaniment!
OmG, u know i was jus gng thru exactly this page and am baking somethin from the section tomo!!
Ur pic looks exactly like Dorie’s , compliment to u both, u excel and Dorie’s recipes are always perfect!!
Love the Sorbet pairing so so muc!!
I’m not sure about quark, it is usually wetter than goat cheese and I think the extra moisture could cause trouble. Worth a try? Let me know if you do! There is an amazing recipe for quark souffles in Pure Dessert by Alice Medrich that you should try.
This looks amazing, and also pretty much like what we in Germany call Cheesecake = “Käsekuchen” which is actually made with quark. Maybe the quark you get in the US is wetter than than the regular one we get here?
I’ve never seen anything like this and now feel like I’ve been missing out! Do you think it would work to go all out savory on this – serving it with a little arugula salad or something? With a sweet element like figs or strawberries?
intriguing…i can even see it as a savory cake… by adding some rosemary maybe and reducing or eliminating the sugar, served along some candied golden beets, or caramelized onions, as an appetizer? or anything that goes well with goat cheese really.
Tim, I’ve been wanting to make a savory cheesecake with goat cheese… you beat me to it! And you know what? I’m glad you did. It’s beautiful and now I don’t have to dig for a recipe. Thank you! Love Dorie Greenspan. She was at the BlogHerFood conference I attended in SF recently, and I was so star-struck that I never did work up the nerve to say hello to her. Kicking myself now… she seems so nice. But those events, while great, can be a bit overwhelming and I think I was on sensory overload. Next time, I hope.
I made this as a birthday cake for my friend who is allergic to cows milk. I used goat butter in the tart crust and added a little more sugar to make it most definitely sweet and cake-like. 20 people. All gone within ten minutes. Compliments all night. Happy me.
ps. I covered it with strawberries, and it was a perfect accompaniment.
This looks a lot like a ricotta cake from The Silver Spoon, which I love for its cakey rather than cheesecakey texture. I’m intrigued by the chevre. I think I’ll need to try this. Lovely photos, as usual.
Howdy – This was great. First time making a recipe from
I did a couple modifications for a 9-inch spring form pan.
I upped the eggs to 6 and added a couple more ounces of
goat cheese (or maybe 3? I went a little nuts).
For the crust I did my standard pate brisee (2 cups of flour, 1.5 sticks butter)
because I didn’t read the recipe close enough. It turned out fine with a bit
more crust. I too have a boyfriend named Bryan.
Further confirmation that I NEED Dorie’s new book! Thanks for sharing this recipe…it’s right up the alley of what I like: cheese, not too sweet, rustic and charming. Thanks for sharing! (p.s. I’m so glad to have found your blog. It’s gorgeousness.)
This might seem like a really dumb question (I’m a 17 year old newbie foodie here) but is it alright to use a sharp goat’s cheese for this? I’m not really sure what kind of cheese to use for this… are there any other types of cheese that can be substituted? I really want to make this, the texture of the cake is beckoning me!
Hi Jennifer, not a dumb question! You’re looking for a soft goat cheese, it looks like ricotta and is spreadable. It is sometimes sold in a little tub, sometimes in a log. I’ve never seen them labeled as sharp or mild, so you might be looking at an aged goat cheese, which you don’t want. I would save the recipe until you can find the goat cheese, there isnt a great substitute.
I made this a couple of years ago and it was great (served it with wine-poached pears). I am making it again next week, but for a crowd of 12. How do you think it would behave if I added 50% more of the ingredients and put it in a 10 inch springform?
I have made savory goat cheesecakes before and served them with savory and sweet compotes, fresh herbs and savory sauces. I will have to try Ms Greenspans recipe. Looks fantastic and the tart dough perfect since I do not use a crust and my cheesecakes fall apart quickly. Great post.