I approached this week’s French Fridays with Dorie with a little bit of trepidation. A Tourteau de Chèvre is basically a baked cheesecake, made with goat’s cheese. No, it wasn’t the goat’s cheese part that worried me, it was the “baked cheesecake” part. Oh, I’ve made them before – but as you can see in this post and this one, I was not successful in producing a cheesecake that didn’t crack when baked. So I was worried. Until I looked at Dorie’s picture and saw that this one is supposed to be cracked and kind of ugly on the top… A perfect baked cheesecake recipe for me then!
Then there was the dough. Even though I had close supervision, I still was not able to produce a dough that was able to be rolled out 🙁
So I resorted to the “press-in” method which I didn’t think would matter so much for a “rustic” dessert like this one…
And just like Dorie says it will, the cake cracked when it baked. It also didn’t get quite black/ brown enough as a true torteau that you would find in France would – our ovens don’t get hot enough for that – but I was still pretty happy with the outcome…
And the taste?
I served this for Easter dinner dessert. And then again a number of times the week following that. And finally for breakfast as Neil and I watched the Royal Wedding (cake for breakfast seemed fitting!).
It is super light and not too sweet (one of our friends declared it “a little goat-y” for her tastes but I don’t think you can taste the goat that much). We ate it plain though Dorie suggests drizzling it with a little honey – I didn’t think it needed it.
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