Chèvre Cheesecake with Black Pepper–Graham Crust | Christopher Kimball’s Milk Street

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Angie Mar lightens the cream cheese classic with tangy goat cheese

Chèvre Cheesecake with Black Pepper–Graham Crust

Appears in July-August 2020

2½ hours 40 minutes active, plus cooling and refrigerating

Chèvre Cheesecake with Black Pepper–Graham Crust

Angie Mar, chef/owner of Beatrice Inn in New York City, may be best known for her artistry with all things meat, but we’re smitten with her chèvre cheesecake, the recipe for which is found her book “Butcher + Beast.” Made with equal parts chèvre (fresh goat cheese) and cream cheese plus a generous measure of crème fraîche, the cake has the perfect amount of savoriness and tanginess—and a surprisingly light texture despite its richness. In addition to scaling Mar’s recipe to fit into a standard 9-inch springform, we mixed lemon zest into the filling to lift the flavor and add citrusy notes that play off the black pepper in the crust. The best way to gauge doneness of the cake is with an instant thermometer inserted through the side (in the area where the filling has risen above the pan), with the probe angled slightly down and to the center; 145°F to 150°F is the finished temperature. To cut clean slices, warm the knife blade by dipping it into a pitcher of hot water; wipe the blade dry before and after each cut and rewarm it as needed. Covered tightly with foil and refrigerated, the cheesecake keeps well for up to four days, though the crust softens over time.

12-16

Servings

Tip

Don’t forget to allow the cheeses to warm to cool room temperature before mixing. If they’re refrigerator-cold, the filling is more likely to wind up with lumps. Note that this recipe involves multiple oven settings: 300°F, 450°F, off (with the cake still inside and the door propped open) and 250°F. Don’t forget to run a knife around the cheesecake after the cake has cooled for 10 minutes—this helps prevent cracking.

2½ hours

40 minutes active, plus cooling and refrigerating

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