Top Pune chef Manav Koul shares his favourite Goat Cheese Cheesecake recipe

Aug 25, 2013, 08:34 IST | Agencies

Executive chef Manav Koul currently heads the culinary team at Hyatt Regency, Pune. He has spent most of the last 17 years working in some of the best five-star hotels of the world, including a stint in London and two years on the Royal Caribbean Cruise Liners. He shares his favourite Goat Cheese Cheesecake recipe

Goat Cheese Cheesecake with Sundried Tomato- Vinaigrette
For the filling

× 8 ounces cream cheese, softened
× 8 ounces fresh goat cheese,
× ¼ cup sugar
× 2 large eggs
× 3 table spoons freshly- squeezed lemon juice
× 2 teaspoons salt
× 3 cups sour cream
× ½ cup crumbled soft fresh goat cheese
×Freshly ground black pepper

Executive chef Manav Koul of Hyatt Regency Pune whips up his favourite Goat Cheese Cheesecake

× 1 cup almonds, toasted and ground
× ¼ cup chopped sundried tomatoes
× ¼ cup cornmeal
× 1 teaspoon freshly ground black pepper
× ½ teaspoon salt
× 2 tablespoon butter, melted
× 1 cup extra virgin olive oil
× 2 tablespoon red wine vinegar
× ¼ cup chopped sundried tomatoes
× ½ cup almonds, toasted and chopped
× 2 tablespoons arugula salt and freshly-ground black pepper

× For the filling, place the cream cheese and softened goat cheese in the bowl of a mixer and whip the paddle attachment on medium speed for three to five minutes
× Mix the sugar and eggs; add the lemon juice, salt, and sour cream
×Remove from the mixer and fold in the crumbled goat cheese
× Season to taste with salt and pepper
× For the crust, preheat the oven to 300ºF
× Process the almonds, tomatoes, cornmeal, pepper, salt, and butter in a food processor until combined.
× Butter the insides of four ring moulds and wrap the bottoms with aluminum foil, making sure the foil comes at least one inch up the outside
of the mould and place on a rimmed sheet pan 
× Firmly press the almond crust into the bottom of each mould
× For the cheesecake, fill the ring moulds with cheesecake batter to ½ inch from the top
× Add about 1/2 inch of water to pan and bake for 40 to 50 minutes
× Cool the cheesecake
× Remove the foil and loosen the edges of mould with knife Unmould the cheesecake
× For the vinaigrette, whisk together the olive oil, vinegar, tomatoes, almonds, and arugula. Season to taste with salt and pepper
× Place a cheesecake in the centre of each plate and spoon the vinaigrette around the plate

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