Montrachet Cheesecake With Winter Fruit Compote

Serves: 5

Gideon Batz

1 January 1970

Based on User reviews:

52

Spice

47

Sweetness

57

Sourness

37

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 tbsp

Unsalted Butter (melted)

680 g

Aged Goat Cheese (fresh not)

230 g

Cream Cheese

1 cup

Sugar

1 tsp

Pure Vanilla Extract

8

Eggs

1 cup

Dried Cherry

1 cup

Dried Apricot

1 cup

Prune

1 cup

Golden Raisins

1

Vanilla Bean (split)

1

Orange Peel (piece, about 1 inch by 3 inches)

1

Lemon Peel (piece, about 1 inch by 3 inches)

2 cups

Water

2 tbsps

Orange Juice

Directions:

1

Preheat the oven to 400 degrees

2

Bake the crust until light golden brown, about 20 to 25 minutes

3

Remove the crest and reduce the oven temperature to 325 degrees

4

When the pan is cool enough to handle, brush the sides with melted butter

5

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the goal cheese and cream cheese until very smooth

6

Add the sugar and vanilla and mix

7

Two at a time, add the eggs, scraping down the bowl after each addition

8

Pour into the prepared pan and smooth the top

9

Prepare a water bath: Place the springform pan on a doublelayer sheet of aluminum foil, with at least 3 inches of foil all around the pan

10

Fold the aluminum foil up around the sides of the pan

11

Fill a roasting pall large enough to hold the cake pan with hot water to a depth of about 1 inch

12

Then lift the foilwrapped cake into the roasting pan, keeping the foil turned up so that it prevents wafer from overflowing or seeping into the cake

13

Be careful not to make any holes in the foil as you do this! Bake about 1 hour, until the top of the cake is golden and dry to the touch, though still a bit soft in the center

14

It should "shimmy" a bit when you shake the pan; it will firm up more as it cools

15

Lift the foil up to remove the cake from the water bath, remove the foil, and let cool 1 hour

16

Refrigerate at least 2 hours before serving

17

Serve with compote

18

; Make the compote: combine 'all of the ingredients in a mediumsize saucepan

19

Bring to a simmer, stir, and reduce the heat so that the mixture is barely simmering

20

Simmer 20 minutes, stirring occasionally

21

Turn (fit the heat, cover, and set aside to soften and infuse

22

I1' not using within a few hours, refrigerate until ready to serve

23

When ready to serve, remove the walls of the pan and, if desired, reheat the compote

24

Serve in wedges, with compote spooned around the sides