There’s cheese in cheesecake

I promised you yesterday that I would share the recipe for a goat cheese cake I made last Friday. This recipe isn’t Norwegian, or even Scandinavian for that matter, but I think once you taste it,  you’ll forgive me.

After serving the initial quarter of it at a dinner with my in-laws on Friday evening, my husband and I brought the rest to our friends’ house for a wine and cheese party on Saturday (it does contain cheese, after all). After hearing raves at two separate events, I can say with confidence that this cake is a winner. You should try it sometime.

Goat Cheese Cake with Honey and Mango Syrup
Adapted from Intermezzo magazine & Hacienda Zorita

Honey and goat cheese go wonderfully together, and the mango complements the flavors nicely. This cake serves a surprising number of people, so feel free to halve the recipe and assemble it in a smaller pan.

Serves 16

9 ounces tea biscuits*
1 1/2 sticks (12 tablespoons) unsalted butter, melted
9 ounces white goat cheese
4 1/4 cups heavy whipping cream
1/4 cups sugar, plus 2/3 cup for sauce
9 ounces juice**

Crush tea biscuits and combine with melted butter. (Tip: Using a food processor allows you to crush the cookies uniformly and quickly. Then you can add the butter and combine it in the same way.) Press into the bottom of a 9-inch springform pan.

To make the filling, beat the whipping cream with a mixer until soft peaks form, then add goat cheese and sugar and combine. Spread over crust, cover, and refrigerate for several hours.

In the meantime, heat mango juice and sugar in a small saucepan, stirring occasionally, until it thickens slightly, then remove from heat and let cool. (It will continue to thicken a little as it cools.)

When you’re ready to serve the cake, slice it and top each slice with mango syrup and drizzle it with honey.

*The original recipe called for Maria cookies, but since I couldn’t find them I used some vanilla flavored tea biscuits, which are also made with wheat flour and sugar. They tasted just fine.

**The original recipe called for passion fruit juice. I didn’t have time to search for it beyond two stores, so I settled on mango. Which, come to think of it, isn’t settling at all.

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