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Ingredients
- 1 3/4 cups plus 2 tablespoons (11
- ounces)cream cheese, at room temp
- 8 ounces fresh goat cheese, at room
- temp
- 1/2 cup sugar
- half a vanilla bean split lengthwise,
- seeds scraped and reserved
- 1 1/2 cups mascarpone cheese
- 4 large eggs, at room temp
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, goat cheese, sugar and vanilla seeds and beat until smooth and creamy. Add the mascarpone and beat until smoth. Add the eggs and mix well, scraping down the sides of the bowl with a spatula, as necessary. Strain the mixture into a bowl.
2. Tightly wrap the outside of an 8 inch springform pan with foil, making sure there are no gaps. Spoon the mixture into the pan and place it in the center of a larger baking pan. Pour enough very hot water ino the baking pan to reach 2/3 of the way up the side of the springform pan. Cover the entire baking pan with foil. Pierce the foil in several places with a knife. Bake for 1 hour, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and bake 50 minutes longer, or until the cake looks set areound the edges but is still slightly jiggly in the center.
3. Transfer the cake to a wire rack to cool completely. The cake can be made up to 2 days in advance and kept covered in the refrigerator. Serve with seasonal fruit, fruit sorbet or nut brittle.
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