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Goat Cheese Cake with Slow-Cooked Quince Recipe

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Gale Gand's Goat Cheese Cake with Slow-Cooked Quince

Gale Gand's Goat Cheese Cake with Slow-Cooked Quince

© Ben Fink
This recipe from "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009) has all the elements that Eastern Europeans love -- goat cheese, quinces and cream cheese. It is equally comfortable on the appetizer table as on the dessert table.

Here's a larger picture of Goat Cheese Cake.

Makes 8-10 servings of Gale Gand's Goat Cheese Cake with Slow-Cooked Quince

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

  • For the Quince:
  • 4 quinces, peeled, cored and cut into quarters
  • 2 cups sugar
  • 2 cinnamon sticks
  • .
  • For the Cheesecake:
  • 1 pound fresh goat cheese, at room temperature
  • 1 pound cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 8 large beaten eggs

Preparation:

  1. Place quinces in a large saucepan with 2 cups water, 2 cups sugar and cinnamon sticks. Cover partially and simmer gently until quinces are tender and pink, about 2 hours. Chill in their cooking liquid. Note: Quinces can be poached up to 5 days in advance and refrigerated.

  2. Heat oven to 325 degrees. Grease an 8-inch springform pan with unsalted butter. In a large bowl or stand mixer, mix goat cheese with cream cheese until thoroughly combined. Add 1 1/2 cups sugar and mix in briefly. Add eggs and blend thoroughly. Pour mixture into prepared pan.

  3. Wrap the bottom and sides of the pan in foil so no water will seep in. Place it in a roasting pan and fill the roaster with enough hot water to come halfway up the sides of the foil-covered springform pan.

  4. Bake about 90 minutes or until cheesecake is puffed up and light golden brown around the edges. Remove pan from the water and let the cheesecake cool for 2 hours on a wire rack. Then cover, and chill the cake in the pan for at least 4 hours or overnight.

  5. To serve, remove the springform sides. Slice the cake and serve with the quince on the side.
Source: "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009)
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