Estonian Chévre Cheesecake
Judging from the cleaned and possibly licked-out ramekins we cleared from the tables at the end of the night I think this cheesecake may have been the favorite course of September’s Estonian Dinner. Creamy with a hint of tang, it’s great with a fruit sauce or ‘kissel’.
These buddies are on the table waiting to be kisseled for the dessert course. We sampled the ‘extra’ cheesecake earlier in the week, and though it was delicious by itself we also discovered it went well with Vana Tallin, the dark, sweet-spicy Estonian liqueur (produced by Liviko) we served after the big dinner.
Baked in a water bath—don’t let it intimidate you! The water bath adds moisture to the oven and provides a slow and even heat for things like custards, terrines and cheesecakes. Pour hot water into a 9×13 pan or a roasting pan then lower the ramekins into the hot bath, the level should be at least halfway up the ramekins.
Ramekins in their rack and ready for transport.
This is yet another recipe from “Food and Cooking of Estonia, Latvia and Lithuania” by Silvena Johen, with a few alterations. No crust in their version, just the delicious custard that is naturally gluten free. Soft cheeses, cheese curd and goat cheeses are common in the Baltic region so this seemed a fitting way to end the night.
Prep Time: 15 minutes
Bake Time: 25-35 minutes
Blend together with a food processor, mixer or whisk:
1 cup Chèvre Goat Cheese
1/3 cup Brown Sugar
1/2 cup Crème Fraîche, or sour cream
1/4 teaspoon Almond Extract
Dash of Salt
Pour into 4 ounce ramekins.
Place ramekins in a roasting pan of hot water and bake in a water bath at 350 degrees for 25-35 minutes.
Serve with a Berry Sauce, Herbed Fruit, or Kissel.
I entered the kitchen to make coffee this morning to discover this little gift Scott had left for me….
Mary’s Gone Pac-ers.