|My beautiful Tourteau de Chèvre|
My daughter had a best friend when she was in high school, whose mother was a French teacher. Just about every summer they would host a French exchange student. There was one summer she hosted a lovely girl, that was quite taken with our family and American cheesecakes. All summer long the 3 girls hung out at our house. It was the summer that I wore a cast on my leg, due to a broken ankle! I remember this because this lovely french girl wanted to make a cheesecake. She said there was nothing like it in France. So, on my crutches, I guided the three girls in the process of making a cheesecake. When she went back to France she took my recipe with her. I don't know if she ever got to make my cheesecake but, last night I got to make a French cheesecake called "Tourteau de Chèvre". She and Dorie are right. Nothing like an American cheesecake….but oh so delicious! Dorie said she hesitated calling it a cheesecake because it is not soft, creamy, moist or rich! Not what most americans think of when they think cheesecake. But, rather much like a spongecake. This delectable cake can be eaten out of your hand. It is firm and not very sweet. Dorie suggests you try serving this as an aperitif with a glass of white wine, for a snack with tea, or dessert! I think I'll probably be serving mine as a dessert! Like most of the recipes I have made in this book, the names make them sound stuffy and difficult to make. It was incredibly easy! It is made with 5 eggs separated, and 9 ounces of goat cheese with a tart dough crust. I chose to make the sweet tart crust. As I was mixing it in the food processor, I thought it was way too dry. This was a problem I ran into the last time I made this crust. I added 2 tablespoons of ice water to the food processor until it started to form a dough, and hold together. When it was time to roll out, it rolled effortlessly. I placed it into the 8 inch springform pan and refrigerated it while I made the cake. I separated my eggs and beat my egg whites till they formed soft peaks. I then added 2 tablespoons of sugar. When they formed stiff peaks I set the bowl aside. I then beat the egg yolks, goat cheese, sugar, cornstarch and flavorings. I chose to use the orange blossom water and brandy. I then folded it into the egg whites and poured this into the refrigerated tart crust. I baked mine about 40 minutes. I checked it at 35 minutes however, the knife did not come out clean and it seemed to need a bit more time. That was last night before I went to bed. When I woke this morning, there it was sitting on my counter. Beautiful, calling out to me to take a piece. After I took my pictures...I took a bite. All I can say is OMG absolute deliciousness!! We are asked not to publish the recipe but, this one has already been published and you can find it HERE!!
You can also find it in Dorie Greenspans cookbook "Around My French Table".
|The sweet tart dough|
|Wrapped to refrigerate|
|Tart dough rolled out|
|Egg whites getting foamy|
|Egg whites thickening|
|Ready to be folded into egg yolks|
|Egg yolk mixture|
|Folding yolks into whites|
|In the springform pan ready to bake|
|Just out of the oven|
|Outer ring removed…lovely|
|Toureteau de Chèvre|
|After trying this, I can see serving this all the ways Dorie suggests…I'm sure it's wonderful with a glass of wine!|