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Chevre Cheesecake with Cranberry-pear Compote https://www.metro.ca/userfiles/image/recipes/gateau-fromage-chevre-compote-poires-canneberges-cidre-6740.jpg PT30M PT1H20M PT4H50M
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.
12
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 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
Chevre Cheesecake with Cranberry-pear Compote

Chevre Cheesecake with Cranberry-pear Compote

Rate this recipe
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12
servings
0:30
Preparation
1:20
COOKING
4:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • crust:
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  • 2 cups
    (500 mL)
    Graham cracker crumbs
  • 1/2 cup
    (125 mL)
    unsalted butter, melted
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    SALTED OR UNSALTED 454 g

  • 1/2 cup
    (125 mL)
    organic sugar

  • filling:
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    3 kg

  • 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
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  • 4
    eggs, lightly beaten
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    12 un.

  • 1 cup
    (250 mL)
    35% cream
  • 6
    firm Anjou or Bartlett pears, peeled and cut into 1/2 in. (1 cm) dice
  • 2 Tbsp.
    (30 mL)
    unsalted butter
    You might like:

    Flyer Deal  (1)
    SELECTION BUTTER

    SELECTION BUTTER

    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 1
    vanilla bean, split lengthways, pod and seeds
  • 6 Tbsp.
    (90 mL)
    brown sugar
  • 1 cup
    (250 mL)
    cranberries
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    SELECTED VARIETIES

    CUBED VEGETABLES 400 g, BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP PRODUCT OF CANADA OR U.S.A.

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  • 1 cup
    (250 mL)
    sweet cider
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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