Although this will be my last post for the letter “G”, it is most certainly NOT the end of my using Goat Cheese in my recipes. To the contrary, I believe using it as one of Apples to Ziti’s ingredients has made me want to use it even MORE!!
I thought we might grow tired of its creaminess, its lightness, its tart but slightly sweet flavor…. WHAT AM I SAYING?!!!
We have not grown tired, and I plan on making these last two recipes AGAIN and AGAIN and AGAIN!
My husband and I are off to California/ Mexico this next week for a much needed get-away!… Thus, I am finishing with not just ONE but TWO Goat Cheese recipes before saying goodbye for a week…
I have a simple “homemade” pizza recipe you can whip up in no time AND a decadent dessert that has given me a go-to recipe I may never stray from!!!
It is late and unfortunately there is no time for calculating and posting the cost for these recipes right now…. so just enjoy and don’t worry about money for a few minutes while you read this… or drool over this (as the case may be).
Here are the pictures… the explanation follows!
Start with store-bought pizza dough. Let it sit out of the fridge for 20 minutes to take the chill off before you roll it out. At the same time, pre-heat your oven to 475 degrees F.
Sprinkle some flour on a working surface, coat your hands with a bit, and put a bit on your rolling pin as well to prevent sticking. Roll out the pizza dough into an 8″ x 12″ rectangle (or just slightly larger).
Grease a 9 x 13 baking sheet with cooking spray or olive oil. Then transfer the dough over to the baking sheet. Drizzle a bit of olive oil over the dough and use your fingers to spread it all over, coating the dough all the way to the edges. Start with a tablespoon and add more as needed! You don’t need a lot, just enough to touch all of the dough’s surface.
Spoon 1/4 cup jarred pesto over the dough and use your fingers or a spoon to spread the pesto out evenly over the crust. Leave a 1″ border around the edges!
Slice a few roma tomatoes into 1/4″ slices and distribute evenly over the top of the pesto. Crumble the goat cheese over the top, distributing it as evenly as possible. YUM!
Bake the pizza for 8-12 minutes until the crust is cooked through and slightly crispy on the bottom/ sides. Ours took about 11 minutes but the pizza dough we used said it only took 8 minutes at 475 degrees F. Basically, keep an eye on it after 8 minutes and pull it out when you’ve checked the crust and it’s done! The top will be bubbly and the goat cheese will soften and slightly brown…. YUM!!!
Cut the pizza into squares (or whatever shapes you wish) and SERVE!!
Click here for the Pizza Recipe !
TIME FOR DESSERT!!! Goat Cheese Cheesecake anyone?!?
Oh my, this is SO good…
I don’t think I will ever switch cheesecake recipes. Thank you Anne Burrell! (Here is her recipe, by the way!)
This cheesecake is so creamy and light, and the vanilla wafer crust just sends it over the top! I don’t trust myself with the whole thing so I farmed it out to family… I don’t think they minded 🙂
Take 2 8-oz packages of cream cheese and 12 ounces of (log) goat cheese out of the fridge… put them in a LARGE bowl. You want to take them out about 30 minutes (or a bit longer) before you’re ready to bake so they can come to room temperature.
For the Crust…
Crush some Nilla wafers until you have 2 cups of crumbs (I used my food processor). Once I had 2 cups I put them back in the food processor and added 1/4 cup sugar, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 2 grates of fresh nutmeg (yes, it’s worth it!), and a pinch of kosher salt. I poured in 6 tablespoons of butter I melted on the stove, scraping the saucepan to get it all into the crust. Then I pulsed the food processor several times and let it go on low for just 5-10 seconds to get it all combined. I scraped the sides and bottom and gave it another few pulses before transferring it to a buttered, 9-inch springform pan. Using your fingers, press the dough into the bottom and all the way up the sides of the pan to form a crust. You want it to be as evenly distributed as possible but it’s okay if it’s not perfect!
For the Filling…
First, pre-heat your oven to 350 degrees F.
Then, cream together that cream cheese and goat cheese you took out earlier that is now at room temperature. It will cream together much easier at room temp than it will cold, and it will make for a smoother batter and a better finished product! You want to beat them together until the mixture is light and fluffy.
To the cream/goat cheese mixture add 1 1/2 cups sour cream and mix that in until it’s combined. Add 1 1/2 cups sugar and 2 tsp vanilla extract and beat to combine again. Finally, add 4 eggs ONE at a time… beating each egg into the mixture before moving on to the next one.
Oh, and don’t forget to get yourself an assistant to help you lick the beaters when you’re done!
By the way… I measured my sugar into a liquid measurer so my little girl could pour it into the batter easily and all at once… no worries, I didn’t measure a dry ingredient with a liquid measurer!… in case you were concerned 🙂
Pour the batter into the prepared wafer crust and place the pan on a rimmed baking sheet. You’ll notice my batter came up above the sides of my crust just a tad… I was worried about this at first but the cheesecake still came out beautifully so it’s okay if that happens! We’ll just call it a “rustic” cheesecake and then perfection is not necessary.
Bake at 350 degrees F for 30 minutes, turn the pan 180 degrees so the cheesecake cooks evenly, and then finish it for another 25 to 30 minutes (I used the full 30 for mine).
Take it out and allow it to cool COMPLETELY before removing the sides of the pan. It will continue to set as it cools and when you refrigerate it. I chilled mine overnight before officially serving it, but I couldn’t help cutting myself a slice as SOON as it was cooled!
One bite of this and all will seem right in the world for a moment… (sigh)
I would LOVE to hear any recipes you use goat cheese in that you love to make! Talk to you in a week!
Happy Economical Eating! ~Jenna