Chevre Cheesecake with Cranberry-pear Compote

Chevre Cheesecake with Cranberry-pear Compote
  • 12 servings
  • 0:30 Preparation
  • 1:20 Cooking
  • 4:50 Total Time

Ingredients

Add all
  • crust:

  • 2 cups
    (500 mL)

    Graham cracker crumbs

  • 1/2 cup
    (125 mL)

    unsalted butter, melted

  • 1/2 cup
    (125 mL)

    organic sugar

  • filling:

  • 14 oz
    (400 g)

    fresh chevre cheese

  • 14 oz
    (400 g)

    cream cheese

  • 1 cup
    (250 mL)

    organic sugar

  • 0.500

    lemon, juiced and zested

  • 4

    eggs, lightly beaten

  • 1 cup
    (250 mL)

    35% cream

  • compote

  • 6

    firm Anjou or Bartlett pears, peeled and cut into 1/2 in. (1 cm) dice

  • 2 Tbsp.
    (30 mL)

    unsalted butter

  • 1

    vanilla bean, split lengthways, pod and seeds

  • 6 Tbsp.
    (90 mL)

    brown sugar

  • 1 cup
    (250 mL)

    cranberries

  • 1 cup
    (250 mL)

    sweet cider

Preparation

Preheat oven to 350°F (180°C).

Crust

Butter a 9-in. (24-cm) springform pan and wrap the outside in foil for baking in a water bath. In a bowl, combine Graham cracker crumbs, melted butter and sugar. Press mixture into springform pan and bake 10 minutes. Set aside.

Filling

In a large bowl, beat all filling ingredients together until smooth. Pour filling evenly over the crust. Put the cake on a rimmed baking sheet with water to make a water bath. Bake 80 minutes or until the cake resists the pressure of a light touch. Refrigerate for at least 3 hours before unmoulding.

Compote

In a saucepan over low heat, cook all compote ingredients until soft. Remove vanilla bean and completely cool compote.

Compote can be spread over the cake before it's cut and served or spooned generously onto each plate of cake.

Source: Académie Culinaire