Chevre cheesecake possible?

[ben61820]

so, ive been thinking: most cheesecakes are made with cream cheese as the main ingredient, right? i know that in spreading on crackers, bagels, etc goat cheese (think the 'classic' chevre logs) makes a fine fill-in for anyone interested in a slightly different taste, avoiding cow's milk products, lower this or that, etc. so, why not go all chevre in a classic cream cheese cheesecake? what do you all think? course, chevre prolly goes for a bit more than cream cheese does at the store but what the hell, just for kicks?

[jsaimd]

There is a goat cheese pear tart I think on Leite's Culinaria (ie cookbook of the month). I am thinking of trying it if I ever get around to baking this month.

[Fleur]

Uncle Phaedrus found a recipe for Chevre Cheese Cake with a Breadstick Crust.

[MakingSense]

Life is short. Eat dessert first.
Who told you that cheesecake could only be for dessert? My family prefers cheese to sweets anyway. I've always had a few appetizer cheesecakes in my recipe book. A blue cheese cake that I usually do with gorgonzola. A seafood cheesecake that works with shrimp, crab or crawfish. Spinach. Mushrooms. Bacon. Easy to play with.

No reason why you couldn't use chevre other than the cost. Add any ingredient that you would normally use/find with chevre and use for cocktails or after dinner.
Most cheesecake recipes are easy to divide - make a 1/2 recipe. I found small 6" pans with removable bottoms at Sur La Table that work fine. I sometimes make two small ones and freeze the second one for later.

[PamelaD]

I did this a few years ago. I think I found it on the food channel/Emeril. Essentially, you sub half-to-all of the cream cheese (I did about half) for goat cheese. I think the one I made had lemon zest and maybe honey.
It was a huge hit at my dinner party.

[babette feasts]

It'll be a little more savory, but do-able. I think lemon-chevre on a hazelnut crust sounds good. Also look for goat or sheep ricotta, those would be milder.

[the word yes]

i had that in a restaurant once. with a homemade honey / graham cracker crust and a little creme fraiche to offset the 'tang' a bit. it was absolutely delicious!