Chevre Cheesecake

SHARED BY NORTH 43 BISTRO PASTRY CHEF KAREN TURNER

North 43 Bistro, located on the water at Spring Point Marina in South Portland, offers an indoor and outdoor dining experience. N43 is open for lunch and dinner with ever changing menus. With two levels of decks and dining rooms for full service and cocktails, N43 is an elegant spot for visitors to the state and also a place locals are proud to call home. Their menu offers a range of creative American Bistro -Style Cuisine with Asian, French and Tuscan influences, and also offers the perfect steak or burger with a view.

INGREDIENTS

•2 pounds cream cheese, room temperature

•1/2 pound chèvre, room temperature

•1 1/4 cups sour cream

•2 cups sugar

•4 whole eggs

•3 yolks

•1 tablespoon lemon zest

•1/4 cup lemon juice

•1 teaspoon vanilla extract

•1 teaspoon pepper

Use one 10” spring form pan or 10 individual pans

DIRECTIONS

• Line pan with parchment and press preferred crust on bottom. Bake at 325ºF until light golden brown.

• Combine cream cheese, chèvre, sour cream, and sugar and beat until smooth.

• Mix in the eggs, egg yolks, lemon juice, zest, and vanilla. Puree this mixture in the food processor until smooth.

• Pour batter into pans wrapped in foil. Place the pans on a sheet pan and fill with water to half way up pans.

• Bake at 300ºF until just set, for 10’ cheesecakes about 2 hours, for individuals about 25 minutes.

• Refrigerate overnight before de-panning or cutting.