Goat Cheese Cake

Goat Cheese Cake
 A twist of the classic cheese cake using quark/cottage cheese from goats milk. If you can't get goat cheese but goat or sheep milk, you can make your own cottage cheese using these hints from forging frommage.  Or you can stick to the original Bittman recipe and use ricotta instead.
Goat Cheese Cake

Adapted from How to Cook Everything Vegetarian by Mark Bittman


for the crust:

1 1/2 cups dried bread or graham cracker crumbs
3 Tbsp brown sugar
pinch of salt
4 Tbsp melted butter or neutral oil

for the cake:

6 eggs
1 cup turbinado sugar
1 1/2 pounds goat cottage cheese (quark)
zest of 1 lemon
2 Tbsp flour


Preheat the oven to 350°F.
Add all the dry ingredients for the crust into a bowl. Slowly add the melted butter and mix until well blended. Press the mixture into the bottom of your cake pan and bake until it just begins to brown, about 10 to 15 minutes. Remove from the oven and set aside to cool.

Lower the oven heat to 325°F.
Beat the eggs and sugar until light. Fold in the cheese, zest and flour until smooth. Spread the mixture evenly on the pre-baked crust and bake for about 45 to 50 minutes until the cake is set but still a bit jiggly in the center. Turn off the oven and leave the cake inside until cool.


Deb in Hawaii said...

OK, at first I was drooling over Kim's lemon fool. Now I am drooling over this cheesecake. It looks tangy and fabulous! Great pick! I took a visit back to Bittman this week too.

Kim said...

Goat cheese has such a wonderful tangy flavor. I would love to try it in a cheesecake. This looks so thick, dense, and creamy. I know it was delicious!

kitchen flavours said...

Hi Andrea,
That's a lovely dessert. I have not tried goat's cheese before, could not find it over here. Your slice of cheese cake looks really good!

Couscous & Consciousness said...

Andreas, this cheese cake looks fabulous. Occasionally I can get goats milk where I love, so I'm going to try making my own cottage cheese to give this a try. Thanks for sharing and great that you chose a Bittman recipe - he's still one of my favourite chefs we've cooked with.

hanseata said...

Interessante Idee, einen Ziegenkäsekuchen zu backen. Das muss ich unbedingt mal ausprobieren. Hier in den USA bekommt man ja leider Quark, wenn überhaupt, nur zu Apothekenpreisen und der Geschmack ist einfach nicht derselbe.
How come that you write an English blog from Germany?
Greetings from Maine (originally HH)

Andreas said...

Karin, I write in English because I started this blog to join the Daring Bakers.