A decadent cheesecake with rich chevre, mascarpone, and cream cheese and seasonal pumpkin.
Ingredients:
- 1 baking pumpkin
- 2.5 pounds of “Goat Cheese Curd” (sometimes available at the Farmers’ Market) or see below
- 2.5 cups sugar
- 6 whole eggs
- zest and juice from 2 lemons and 1 orange
- ½ tsp nutmeg
- ½ tsp cinnamon
- pinch of salt
Alternative to Goat Cheese Curd
- 1.5 pounds goat cheese (chevre)
- 8 ounces mascarpone
- 8 ounces cream cheese
Directions:
1) Bake your pumpkin either whole or cut in half in a 375 degree oven till soft all the way through. Scrape out seeds and strings. Scrape out flesh and squeeze out excess water.
2) Soften the cheese at room temperature.
3) With a mixer (or a heavy hand whip and strong arm) whip the pumpkin flesh, cheese, and sugar until smooth.
4) Next, add the eggs, one by one, until thoroughly incorporated. The batter should look smooth, shiny and light. It is important not to over whip, so keep your mixer in second gear.
5.) Add the rest of the ingredients last.
Put in a spring form pan (the bottom lined with buttered parchment paper) and wrap the outside with saran wrap (or tinfoil) to create a waterproof seal. Place in a water bath and bake at 375 degrees for about 45 minutes to an hour. When it is finished it will feel delicate but solid.
Serve with fresh whip cream.