Chevre Cheesecake with Pear Jam

This is the dessert, right here: the cheesecake to end all cheesecakes.

Fresh ginger, vanilla and lemon zest beg to be topped with a rich autumn flavor like d’anjou pear jam (or fig jam, or quince would be nice too).

Plus it has a whole pound of goat cheese in it.

Seriously, who’s gonna argue with that?

Chevre Cheesecake

This recipe is an adaptation of this one here, from Ile France Cheese Company.

Cooking Time: 1 1/2 hrs.

Serves: 10

Ingredients:

For the crust:

  • 1 stick of butter (plus extra to grease the pan)
  • 1 1/2 c. graham cracker crumbs, see below for instructions
  • 1/2 c. confectioners sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. freshly grated ginger

For the filling:

  • 1 lb. goat cheese, at room temperature (I use Shamrock Chevre from my friend Anna)
  • 1 lb. cream cheese, at room temperature
  • 1 1/2 c. sugar
  • 4 eggs, at room temperature, preferable from pastured chickens for the richness of the yolks
  • 1 tsp. vanilla
  • 1 1/2 tsp. freshly grated ginger
  • zest and juice from one lemon
  • 1/2 c. pear-cardamom jam, for serving
  • 1/2 c. confectioners sugar, for serving

To make graham cracker crumbs, crush 10 graham crackers with a rolling pin or in a food processor. Melt 1 stick of butter in a medium saucepan. In a large bowl, combine butter, graham cracker crumbs, 1/2 c. confectioners sugar, cinnamon and ginger. Mix everything together thoroughly and press into the bottom of a greased 10″ spring form pan.  Put the crust in the fridge to chill while you make the filling. 

(If you have a stand-mixer, it helps with this step:)  Cream together goat cheese and cream cheese. Slowly add the sugar and eggs, alternating between the two and making sure to combine everything thoroughly. Mix until light and fluffy. Add the lemon, vanilla and ginger and mix well.

Put aluminum foil around the bottom of the pan with the crust in it and place the wrapped pan on a cookie sheet. (Don’t skip this step unless you want sugary good all over your oven that smokes for days until you clean it out. Not like I did that or anything)

Pour the cheese filling into the pan. Bake for 1 hr. When the cake is done, it will have a subtle golden color and still move very slightly in the center if you give the pan a gentle shake.

Serve topped with pear-cardamom jam and a dusting of powdered sugar.

Red D’Anjou Pear Cardamom Jam

This is one of my absolute favorite jam flavors.  Top five, for sure.  If you want to think about something other than citrus for a minute, make this! It absolutely explodes with the flavor of ripe, sweet, juicy pears.

Pear-Cardamom Jam

makes about 5 1/2 half-pint jars

Ingredients:

  • 4 c. ripe pears, peeled, cored, and diced  (It only works when you find good pears- make sure the pears taste how you want the jam to taste; if they are grainy, too tart, or not ripe yet, don’t buy them.  I used Red D’Anjou pears from a local farm, which were in season here.  I’ve used Comice Pears in the past and they were also delicious).
  • 2 c. sugar
  • 1/4 c. lemon juice
  • 6 green cardamom pods
  • 4 tsp. Pomona’s Pectin Calcium Water, included inside the pectin box (see package for instructions)
  • 3 tsp. Pomona’s Pectin Powder (I used commercial pectin to shorten the cooking time and retain the intense pear flavor).

1. Bring boiling water canner to a boil.  Wash jars and lids in hot, soapy water. Put lids in a small bowl and cover with some boiling water from the canner. Put jars in the oven on low so they are hot when you put hot jam into them later.  In a small bowl, whisk the 4 tsp. of pectin powder with 1/2 c. sugar and set aside.

2. In a large, non-reactive pot, combine pears, lemon juice, cardamom, calcium water, and 1 1/2. cups of sugar.  On medium-high heat, bring to a full rolling boil.  Pour in the pectin/sugar mixture, and bring back to a full rolling boil.  Boil for 1 minute, stirring occasionally.

3. Ladle hot jam into hot jars.  Wipe the jar rims clean, and screw on the lids. Process half-pint jars for 10 minutes to get a good seal.

Recipe Ideas:

This is a strong candidate for The Jar That Actually Goes On Toast In The Morning…. but if you don’t want to go that route, don’t forget how delicious pears are with almonds- there are all kinds of tart and cookie possibilities here! This is also one of the jams that I serve on a chevre-ginger cheesecake that I make really often- I would highly suggest the idea of any type of cheesecake with this jam on top.