Chevre Goat Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

Steps:

• Bring water to boil for pasta.
• Peel and quarter the onion.
• Core, seed and quarter the red pepper.
• Peel the garlic.
• Place onion, pepper and garlic in food processor and pulse until finely minced.
• (Or chop by hand.).
• Heat the oil in a large skillet over high heat.
• Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
• Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
• Season to taste with salt and pepper and set aside.
• While the vegetables are cooking, wipe the bowl of the food processor.
• Add the basil and goat chesse.
• Puree until smooth.
• Add pasta to the boiling water and cook according to package directions.
• Drain pasta and return to pot, off the heat.
• Add the cheese puree and the cooked vegetables, tossing to combine.
• Taste and add salt and pepper if necessary.

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.