Citrus Goat Cheesecake with Strawberry Sauce

By Hklbrries

Given that goats were among the first domesticated animals, it should come as no surprise that cheese makers have become extremely skilled at crafting fine, delightful cheeses from their milk.

Yet many people haven't discovered the culinary beauties of goat cheese. Sometimes called by its fancy French name, chevre, goat cheese is actually one of the most versatile cheeses around. Similar in appearance to feta and cream cheese, goat cheese has a unique flavor that ranges from a mild sweetness to a tangy kick.

If you don't know much about goat cheese, it's not your fault. It didn't really arrive on the American culinary scene until the late 20th century. One of the most famous (and most copied) goat cheese dishes could very well be one of the first America ever enjoyed: a mixed-green salad topped with warm bread-crumb encrusted rounds of chevre. This super salad originated in California at world-famous Chez Panisse, in the early 1980s.

But goat cheese is good for more than just topping salads. Its creaminess and mild, salty-sweet flavor make it more food-pairing friendly than many other cheeses. Making pizza? Sprinkle on some goat cheese. Or use it as a creamy filling for quesadillas. If you like to put out cheese to snack on, goat cheese is the perfect counterpoint to stronger, harder cheeses on a cheese plate.

When you buy a hard cheese (such as cheddar), you are getting a cheese that has gone through a lengthy aging process. The shorter aging of fresh goat cheese is what makes it so different. After the curds (solids) and whey (liquid) separate, the curds are left to drain overnight. Then, the solids that remain are mixed with salt, cooled and shaped into logs. The result? A cheese that has a softer flavor and is very easygoing about dinner partners.

Goat cheese has one more great quality: It's one of the healthiest cheese choices. Lower in fat and calories than most cow's-milk cheeses, goat cheese is a good source of protein, with 5 grams per ounce. The smaller particles that make up goat's milk also mean it is easier to digest for people with lactose intolerance.

In terms of choosing a wine to pair with goat cheese, a safe bet is a dry white variety, such as a Sauvignon Blanc, which cuts nicely through the rich creaminess. If you don't feel like a white, though, a red wine can be just fine. Reach for one that's lighter, such as a Tempranillo or a lighter Pinot Noir.

Easy to find (at your local Costco warehouse), easy to prepare, easy to eat and easy to digest. Maybe now is the time for you to discover the joys of chevre.

Marti Buckley Kilpatrick is a freelance journalist living and working in San Sebastian, Spain. She can be followed on her blog, www.travelcookeat.com.

Ingredients

• 3 tbsp butter or margarine
• 1 1/2 cups graham cracker crumbs
• 1 1/2 lbs (675g) cream cheese
• 2 cups sour cream
• 10 1.2 oz fresh goat cheese
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 tsp orange zest (finely grated or chopped)
• 1 tbsp Grand Marnier liqueur
• 1 cup strawberry jam

Details

Servings 14

Preparation

Step 1

Bring the cheeses to room temperature. Preheat oven to 350 F.

Grease a 9- or 10-inch springform cake pan with butter or cooking spray. In a small bowl, blend graham crumbs and butter and press into the cake pan. Bake for 7 to 8 minutes to lightly brown crust.

In a mixer or with an electric hand held mixer, blend cream cheese only for 5 minutes. Add 1 cup of sour cream, goat cheese and sugar, and continue beating for 5 minutes. Add eggs one at a time, lemon juice, vanilla and orange zest and continue beating for 1 minute.

Pour cheesecake batter into cake pan and bake for 45 minutes, reduce heat to 300 F and continue baking 30 minutes or until the cake is set. Remove and allow to totally cool before the next step.

Mix the Grand Marnier with 1 cup of sour cream and spread evenly on top of the cake. Mix the strawberry jam with some water to the desired consistency for the sauce.

Cut cake into 14-16 slices and pour sauce over the centre of each slice. Serve.