Apricot & Goat Cheese Savory Cheesecake
A savory twist on cheesecake, with a gluten free vibe! Fresh herbs, salty pancetta and sweet apricots round out this luxurious, crust-less cheesecake perfect for any brunch or special get together. You won't even miss the crust!
Equipment
- 1 Standing mixer
- 1 Cheesecake pan
- Parchment paper for lining cheesecake pan
- 1 Saute pan
- 1 Cutting Board
- 1 Chef's knife
- 1 Sauce pan
- 1 Fine mesh sieve
- 1 Zester
Ingredients
Goat Cheese Custard
- 1 lb goat cheese, room temperature
- 1 cup full fat sour cream, room temperature
- 1 cup heavy cream, room temperature
- 4 oz pecorino romano cheese, grated
- 4 oz gruyere cheese, grated
- 3 each large eggs, room temperature
- 2 each large egg yolks, room temperature
- 1/4 tsp ground black pepper
- 1/4 tsp Kosher salt
Savory Filling
- 4 oz pancetta, small dice
- 1 each small shallot, finely minced
- 1 bunch asparagus, 3 inches of tips
- 1/3 cup organic dried apricots, small dice
- 1 each lemon, zested
- 1 1/2 tbsp fresh tarragon, minced
- 2 tbsp fresh parsley, minced
- 1/2 tsp dried thyme
- 1/2 cup apricot preserves
- 1/3 cup dry roasted pistachio, optional for garnish
Instructions
Cheesecake Filling
- Start with making the filling. Heat sauce pan to medium heat. Gently cook diced pancetta until golden brown.
- Once pancetta is golden, add minced shallot and cook for about 2-3 minutes.
- Remove 3 inches of asparagus tips from the bunch and cut them into 3 equal lengths.
- Add to pancetta and shallots and gently cook for 2 minutes. Remove from heat.
- Add the remaining filling ingredients and allow to cool completely while beginning the goat cheese custard.
Goat Cheese Custard
- Preheat oven to 345 degrees F. While the filling is cooling, using a standing mixer with paddle attachment, combine goat cheese, sour cream, heavy cream, salt and pepper. Add the grated cheeses. Scrape down the bowl several times to ensure all the cheeses are combined. Add eggs one at a time and ensure they are well combined. Switch to the whisk attachment and run mixer on medium for about 5-7 minutes, incorporating air to the custard.
- While mixer is whisking custard, line cheesecake pan with parchment paper on the bottom and up the sides. This will allow the cheesecake to "soufflé" and not stick.
- Remove mixing bowl from mixer, add the cooled filling to custard and gently fold together.
- Gently pour mixture into the prepare cheesecake pan. Place on a baking sheet and cook for 45 minutes or until the middle is set with a small "jiggle".
- Remove from oven and allow to cool down to room temperature.
- While cheesecake is cooling, heat up preserves and gently melt. Using a fine mesh sieve, strain preserves and use preserves liquid to spread on the top of the cooled cheesecake. Remove all parchment, set on a serving platter. Top with chopped pistachios if desired. I also used a spicy blend of arugula and breakfast radish greens to garnish the top, also optional.
