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
- 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
- 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.
- 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.
- 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.
- 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.
- To serve, remove the springform sides. Slice the cake and serve with the quince on the side.