Cheesecake with Pear, Thyme & Goat Gouda
Try this recipe for a cheesecake with pear, thyme and Old Amsterdam goat cheese. You may never want to make a regular old cheesecake ever again!
The Old Amsterdam goat cheese in the cheesecake ensures a full, balanced cheesy taste.
- 3.8 oz. butter
- 8 oz. biscuits (e.g. digestive)
- 12.5 oz. Ricotta cheese
- 2.6 oz. sugar
- 2 eggs
- 2.6 oz. of very finely grated Old Amsterdam goat cheese
- Zest of 1 lemon
- Leaves of 3 sprigs of thyme
- 2 Pears
Preheat the oven to 320°F and grease a cake pan. Melt the butter in a saucepan. Grind the biscuits finely in a food processor. Add the melted butter and continue grinding in the food processor until the butter is evenly absorbed by the cake mixture. Divide the mixture evenly into the cake pan and press it firmly on the bottom of the pan and along the edges. Put the cake pan with pressed cake mixture in the preheated oven for 10 minutes. Clean the food processor and mix the ricotta cheese with the sugar, the eggs, the Old Amsterdam goat cheese, the grated lemon zest and the leaves of 2 sprigs of thyme. Pour the liquid mixture into the cake pan on top of what has become the crust. Peel the pears and cut them into quarters. Then divide them over the top of the cake. Place the cheesecake into the oven and cook for 45 minutes. Turn the oven off and let the cheesecake sit in the oven with the door ajar to cool to room temperature. Then place the cheesecake into the refrigerator to let it cool further. Sprinkle the leaves of the leftover thyme to garnish the cheesecake.