Chevre Cheesecake Batter

Preparation info

  • Yield: enough for 1 cake,

    9 inches

    in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 1 pound 2 ounces (510 g) mild, unripened goat's milk cheese, at room temperature
  • 6 ounces (170 g) mascarpone cheese
  • 6 ounces (170 g) granulated sugar
  • cup (80 ml) heavy cream
  • 5 eggs, at room temperature


  1. Cream the goat’s-milk cheese, mascarpone cheese, and the sugar together.
  2. Combine the cream and the eggs and beat for a few seconds to blend. Gradually add the egg mixture to the cheese mixture, blending until smooth and scraping down the sides of the bowl a few times to make sure that there are no lumps.