Bridal show prompts hunger for cheesecake
(Joyce Trepus welcomes your questions at 503-292-2741.)
There are so many of you to thank for calling for cheesecake recipes after going to the Bridal show that it would take this entire column. So, THANK YOU and I hope you like the following unique recipe. More next week.
Adapted from 'Sheila Lukins' All Around the World Cookbook' by Sheila Lukins.
1 teaspoon unsalted butter, for greasing pan
1 teaspoon flour, for dusting pan
22 ounces soft Chevre without ash, such as Montrachet, at room temperature
1 1/2 cups granulated sugar
1 egg, room temperature, lightly beaten
1 cup sour cream
2 tablespoons confectioners' sugar
Preheat oven to 325 degrees. Butter and dust pan, shaking out excess. Place Chevre and sugar in food processor; process until completely smooth, scraping down often. With machine running, add eggs, process until completely smooth, stopping occasionally to scrape the bowl sides.
Pour mixture into prepared pan, then set pan into a larger pan such as a small roasting pan. Place in oven and fill the larger pan with warm water to reach halfway up the cheesecake pan.
Bake until the cake is set and slightly domed in the center, about 1 1/2 hours. Remove cheesecake pan from water bath and cool on a rack for 10 minutes.
Meanwhile combine sour cream and confectioners' sugar in a small bowl. Spread over top of baked cheesecake and return to oven for 5 minutes. Cool for 30 minutes on a rack, then refrigerate overnight in the pan.
The following day, slide a small knife around the edge of the cake to loosen it and remove the sides of the springform pan.
This is rich but not heavy and sweet like other varieties. Makes one 7-inch cake. May be served with lightly sweetened raspberries, cherry compote or quince jam. Serves 10-12.