Chevre Cheesecake

Course : Cheesecakes
Serves: 8
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2 cups breadcrumbs
1/3 cup sesame seeds
1/2 teaspoon salt
2 teaspoons unsalted butter
1/2 cup shallot
2 teaspoons unsalted butter
1 cup white wine
3/4 cup whipping cream
2 pounds chevre
16 ounces cream cheese
1/4 cup heavy cream
3 large egg
1/4 teaspoon salt

Preparation / Directions:

combine breadcrumbs, sesame seeds, salt, and melted butter-mix well press onto bottom and up the sides of a 10-inch springform pan cover and chill combine shallots and butter in a small saucepan or skillet, over a medium flame heat and stir for 4-5 minutes, until softened without browning stir in wine and reduce by half stir in whipping cream and reduce by half remove from heat and cool slightly combine the slightly cooled reduction, with the chevre cheese, cream cheese, and heavy cream in a mixer-mix well beat in the eggs, one at a time seaon to taste with salt pour into the prepared crust bake @ 325 degrees for 60 minutes, until set remove from oven and allow to cool before cutting serve warm or at room temperature


Nutritional Information:

404 Calories (kcal); 37g Total Fat; (85% calories from fat); 8g Protein; 6g Carbohydrate; 178mg Cholesterol; 403mg Sodium

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