Burnt Basque Goat's Cheese Cheescake
A delectably savoury spin on everyone's favourite baked cheesecake, this dessert will enchant with a white nectarine and rosemary compote.
Ingredients
For the crust:
- 1 packet (200gr) ginger biscuit crumbs
- 6 tbsp butter melted, plus extra for pan
- 1/4 cup brown sugar
- 1 tbsp ground ginger
- pinch salt
For the filling:
- 2 tubs thick cream cheese
- 250 gr goat's cheese log
- 250 ml sour cream
- 4 eggs
- 1 cup white sugar
- 2 tsp vanilla extract
For the compote:
- 4 white nectarines, cubed
- 1 cup brown sugar
- 1.5 cups water
- 1 lemon, juiced
- fresh rosemary sprigs
Instructions
- Preheat the oven to 180C.T
- To make the crust: Stir all of the ingredients together in a large bowl. Butter a 23cm round springform pan.
- Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling: Beat the cream and goat cheeses until light and fluffy using a hand mixer or wooden spoon.
- Add the sour cream and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined.
- Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crust.
- Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes, rotating the baking sheet halfway through.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with the compote.
- To make the compote: Combine the brown sugar and water in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the nectarine cubes and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the fruit is soft. Add more water or honey if the liquid reduces too much and the fruit is still not soft. It shouldn't fall apart.