Preheat the oven to 500ºF. Butter or spray an 8” or 9” springform pan and line the bottom with a circle of parchment paper and the sides with a collar of parchment. If you use an 8” pan, the cake will be taller and the cook time will be on the longer side; a 9” pan will make a shorter cake.
In a food processor, add the eggs and the sugar. Process for 30 seconds, then scrape down the sides. Add the goat cheese and cream cheese and process for another 30 seconds, then scrape down the sides. Add the heavy cream and process until smooth. Transfer the mixture to the buttered springform and bake for 18 to 22 minutes, until the outside is set but the center is still a bit loose and jiggly, almost flan-like—the top should be nice and burnt looking, but not charred. Remove it from the oven and allow it to cool to room temperature before carefully removing the outside of the springform. You can chill it in the fridge until ready to serve, just take it out 20 or 30 minutes before serving so it will be at the right temperature and easy to remove the bottom of the springform. Cut it into nice big pieces and serve it plain or with cherries, strawberries, or any fruit you like.
5 Comments
It looks really good, I’d finish it in two bites.
Looks amazeballs. I want to lick the plate!
Doesn’t look like a good one though
Interesting combo
I’m case anyone wants to take a swing at it here’s the recipe from Jose Andres. This thing is delicious.
Makes one 8 or 9 inch cake
5 large eggs
1 cups (200 grams) sugar
12 ounces (333 grams) fresh goat cheese
12 ounces (333 grams) cream cheese
9 ounces (255 grams) heavy cream
Fruit, for serving (optional)
Preheat the oven to 500ºF. Butter or spray an 8” or 9” springform pan and line the bottom with a circle of parchment paper and the sides with a collar of parchment. If you use an 8” pan, the cake will be taller and the cook time will be on the longer side; a 9” pan will make a shorter cake.
In a food processor, add the eggs and the sugar. Process for 30 seconds, then scrape down the sides. Add the goat cheese and cream cheese and process for another 30 seconds, then scrape down the sides. Add the heavy cream and process until smooth. Transfer the mixture to the buttered springform and bake for 18 to 22 minutes, until the outside is set but the center is still a bit loose and jiggly, almost flan-like—the top should be nice and burnt looking, but not charred. Remove it from the oven and allow it to cool to room temperature before carefully removing the outside of the springform. You can chill it in the fridge until ready to serve, just take it out 20 or 30 minutes before serving so it will be at the right temperature and easy to remove the bottom of the springform. Cut it into nice big pieces and serve it plain or with cherries, strawberries, or any fruit you like.