Before you get too excited, I must warn you that this cheesecake is not for dessert! I have made sweet cheesecakes with chèvre before, and they’re fabulous, but this one is classified as a savory first course – perfect for a holiday meal.
I had a recipe once for something similar, but for the life of me I can’t find it anywhere. I’d made it for a party I catered, and it really confused people. They just weren’t too sure what to do with it, even though I’d sliced it up into thin wedges, which I thought made it obvious. Some people stuck crackers in it, treating it like a dip, and I can’t remember what else occurred. I’ve probably blocked it for psychological reasons. Sometimes it’s an anthropological study watching people eat at parties. Which reminds me, I’m really glad I don’t cater any longer.
But back to this cheesecake. I was inspired by Chobani’s #MadeWithChobani project to create a yogurt-based recipe. And immediately this recipe came to mind, although I ended up creating one out of thin air.
As with all yogurt with which I want to cook or bake, even Greek yogurt, I first placed the 32 ounces of yogurt into a paper towel-lined colander placed in a large bowl.
I then let it sit in the refrigerator overnight, or about 8 hours. About 1/2 cup of whey came out of the yogurt, which you can keep to use in cooking. Yogurt can certainly be used as is, but I prefer the more yogurt cheese-like texture for cooking and baking.
This cheesecake “batter” can be mixed with basil pesto or sun-dried tomato pesto for completely different flavors. In fact, they can be layered for a really Christmassy look. But I wanted the yogurt texture and the chèvre flavor to really shine in this simple, yet stunning appetizer.
There was no payment or any kind of compensation for my use of the Chobani yogurt. I’ve purchased it many times and it’s a quality product. And you can participate in this project as well! (Obviously this is an old post, so ignore!)
Yogurt and Chèvre Cheesecake
2 tablespoons butter
Approximately 1/3 cup bread crumbs
12 ounces Chobani plain yogurt cheese (see above), at room temperature, made from Greek yogurt
8 ounces chèvre or other creamy goat cheese, at room temperature
2 egg yolks
Pinch of salt
Preheat the oven to 350 degrees Fahrenheit.
For this cheesecake, I used a shallow, oven-proof baking dish, with an 8″ base. I didn’t want a really thick cheesecake because they’re more challenging to bake properly, and a small slice is all you need for an this appetizer.
Start by melting the butter in the dish using the microwave.
My bread crumbs were made by processing a piece of French bread, with the crusts mostly removed. I toasted them in a skillet just until golden.
Tilt the dish all around to get the butter all around the sides and bottom. Then add the bread crumbs and do the same. There should just be a light coating of crumbs; set aside.
Using an electric mixer, mix the yogurt cheese, the goat cheese, eggs, and salt until smooth.
Carefully place the yogurt cheese mixture into the dish, smoothing the top.
Bake for 15 minutes, then lower the heat to 325 degrees and bake for another 15 minutes. At this point test the cheesecake to make sure it has baked thoroughly. If it needs a few more minutes, just turn off the oven and let it sit for about ten minutes more. It should be slightly firm, and not wiggle in the middle.
When you’re ready to serve the cheesecake, carefully cut into wedges. I served this particular cheesecake with a salad of greens with blackberries and toasted walnuts. The dressing was orange oil and balsamic vinegar. I also added a generous sprinkling of salt.
You will notice that this cheesecake has a slight mealiness to it. But unlike a poorly, overcooked cheesecake that becomes horribly mealy, this texture instead is from the yogurt cheese. It’s also still important not to overcook this version, just like all cheesecakes.
I hope you all enjoy this savory twist on a cheesecake, and from my family to yours, Merry Christmas!!!