Goat Cheese Cheesecake, Citrus Salad and Satsuma Tangerine Sorbet

Name: Goat Cheese Cheesecake, Citrus Salad and Satsuma Tangerine Sorbet
Ingredients: 252 g (1 cup and 1½ Tbsp) goat cheese; 252 g (1 cup and 1½ Tbsp) cream cheese; 4 large eggs; 224 g (1 cup) mascarpone cheese; 364 g (1½ cups and 2 Tbsp) water; 112 g (½ cup) atomized glucose; 6 g (2 tsp) sorbet stabilizer; 644 g (3 cups) satsuma tangerine juice; Drop of citrus compound; 84 g (⅔ cup) confectioner’s sugar; 504 g (2 cups) tangerine puree; 5 g (1 Tbsp) agar agar; 126 g (¾ cup and 2 Tbsp) ground toasted almonds; 252 g (1 cup) egg whites; 168 g (¾ cup and 2 tsp) egg yolks; 140 g (½ cup and 2 Tbsp) granulated sugar; 38 g (⅓ cup) all-purpose flour

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Goat Cheese Cheesecake

252 g (1 cup and 1½ Tbsp) goat cheese

Cake
Vegetarian

Method

Goat Cheese Cheesecake

Preheat oven to 150°C (300°F). Beat cheese and sugar in a stand mixer fitted with a paddle attachment until smooth. Add eggs slowly and process until combined, scraping down sides of bowl if necessary. Beat in mascarpone unti