There are other triple cream goat cheeses on the market, but Coach Farm's Triple Cream is one variety well worth begging your local cheesemonger to order. Like, right now. More
You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome. More
It's happened again. You've spent $50 at your local cheese counter, and now you've got more cheese than a human being can possibly consume in a week. How are you going to store all this cheese? Will it go bad if you don't eat it right away? The good news is that many cheeses can last up to a few weeks in the refrigerator as long as they are stored properly. Here are some tips for storing your cheese! More
Ordering cheese online is a completely doable reality. Here are some tips if you're looking to order some specialty cheeses online. More
If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that wraps the whole thing together. More
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate. Plus, it's pretty tough to screw up this cake—baking novices, give it a try. More
Lille' Coulommiers is a delightful silky treat, one that both cheese newbies and more advanced lovers of the cream will enjoy. Artful simplicity and a whole lot of velvet. More
I love St. Agur blue cheese. I also love sandy French butter cookies. Who am I to keep these two loves apart when they become a crumbly, buttery, sweet, slightly spicy cookie dream for blue cheese lovers? More
If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea. More
This little goat cheese, a firm, oily variety that many might pass off as sheep's milk at first glance, is surprisingly un-goat-like. Firm like Pecorino, oily like Manchego, and buttery like Fontina, Naked Goat is an enigmatic treat. More
Bonne Bouche is an intriguing goat cheese. It is so many things: creamy, rich, buttery, salty, mushroomy, peppery, sour, and nestled in a wooden crate. More
As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try. More
Your homework is this: go to your local cheese shop and introduce yourself to the man or woman behind the counter. Explain that they'll be seeing more of you because you are such a passionate cheese lover. Tell them the kinds of cheese you enjoy, ask them for a few recommendations, then sit back and enjoy the ride. More
St. Marcellin is a ridiculously creamy treat that comes in its own little ceramic pot. Pop it in the oven for a decadent experience—really, you need to try this cheese. More
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box. More
Thanks to America's love of cheese, we're seeing more cheese classes offered at restaurants and cheese shops, taking students from mere cheese lovers to dairy scholars. Ever been to cheese school? More
Making an entire cake for your romantic Valentine's Day dinner feels silly, so here's the remedy: two classic French desserts—Coeur à la Crème with Raspberries and a White Chocolate Soufflé—that are scaled down for two. More
Most folks don't consider cheese a priority on Valentine's Day, but I can't think of a more delicious surprise for your best boy or girl. A well-thought-out cheese plate says, "You're awesome enough to warrant something really special." It's even more unique than a typical box of chocolates. More
Your party guests will never guess this cake is gluten-free. Moist and tender with a good bit of bounce, it will put your everyday gluten-y carrot cake to shame. More
Metronome, from Andante Dairy in Petaluma, California, is a celebration of mixed-milk flavor in a traditional goat cheese shape. More
This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty. More
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena. More
This cake is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a superb brunch or after dinner cake experience. More
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More
Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect (easy but exciting) addition to your seasonal table. More
Holy smokes! You folks have some expensive cheese and gingersnaps at your local grocery stores. I think my cookies were $2. Zoinx.
It breaks my heart to think of all this good food going to waste. I really hate it when a recipe doesn't work, and I hate it even more watching it happen to other people. :(
Also, if anyone wants to cut down on costs a bit, you can substitute half of the mascarpone for an equal amount of cream cheese (or do all cream cheese if you like).
I buy high quality Vermont Creamery mascarpone which costs only $3 for 8oz - that's about the same price as cream cheese where I shop. I'm not sure how people are spending upwards of $30-40 dollars on this cake. I make it for under $20 every time, even using 100% artisan-quality mascarpone.
Just reporting back - I've made this recipe *three times* today and I just can't duplicate the breaking cheesecake mystery. I've even tried to break it on purpose, purposely overbeating my cheese, using WAY too much butter to grease the pan, etc. Still nothing. This bizarre 1/2-inch of fat on the top of the cake just refuses to appear. The only thing I can think is that the water bath leaked into the pan for some of you. That's the only time I've ever seen a layer of liquid on top of a cheesecake--when the pan leaked. I've adjusted the recipe and headnote to notify anyone who might want to make this cake in the future. See note here:
If you are planning on using a water bath with this recipe, please be aware that springform pans are notorious for leaking. This means that you must wrap your cake tightly in heavy duty and/or commercial foil (link above in special equipment) before setting in the water bath. Heavy duty foil is wider than foil made for home use area, so it goes a long way to preventing water from leaking in through the bottom of the pan since you can wrap the pan in one large piece of foil (instead of using multiple smaller pieces of foil, which will necessarily have gaps between them). The flour in this recipe stabilizes the batter, so a water bath isn't really necessary. If you want to give it a try, do everything you can to guard against water seeping into your springform pan. Also, increase you'll need to increase the baking time to about 1 hour and 15 minutes.
@goblamepandora - Yes, that's a threat when it comes to water baths. There are some leak-proof springform pans, which may or may not be truly leak-proof... I'd be curious to try some out, actually. But yeah, large sheets of commercial foil make for less leakage (though you can still get leakage within the folds of the foil. I'll update the recipe with that advice.
The only thing I can think is that it's a variance in brands of mascarpone. I use the same brand all the time, so other brands might have different fat contents. I'm going to try making it with another brand of mascarpone, and a second version with half mascarpone/half cream cheese and see if that makes a difference.
Just talked to another user that this recipe worked just fine for, so I'm completely baffled. Unless there's some weird difference in brands of mascarpone? I'm going to remake this recipe this week with a different kind of mascarpone and see what's what.
That's so strange. The other person above appears to have had their batter turn out fine, though they're having an issue with bake time.
@Cary - Oh. Actually, it sounds like perhaps the foil wasn't sealed around your pan and water leaked in. :( It's actually a common issue with a water bath. Can you snap a photo and PM it to me? I like using heavy duty commercial foil because it's big enough to entirely wrap the bottom of the pan without needing an overlapping piece.
Also, what was the texture of your mascarpone before mixing it in? Was it uniform and firm? Or was there a separation of liquid and solids at all?
@Wthaxter - What size pan are you using?
@Cary - I'm totally baffled by your cake separating. In all my years of making cheesecakes - as well as this exact recipe nine or ten times - I've *never* had anything separate. What kind of mascarpone did you use? Brand name?
DrGaellon - you could try Pt Reyes Original Blue, or Buttermilk Blue. If you want something sweeter, maybe Dolcelatte?
Sousaphil - unsalted.
Theemoons - yes, also great suggestions!
@Acacia - Oh god, I had to look. My eyes are bleeding.
@Hedonovore - Duly noted, and corrected. :)
@Lorenzo - Yes indeed, some cheeses are that runny. As Hedonovore recommended, try serving runny cheeses in a bowl to prevent runaway tributaries.
@Fattyboombatty - Yes, the rind is totally edible. I'm not generally a rind person, but I personally adore the flavor of Bonne Bouche's rind - it's not all that strong tasting.
@Artisanmatters - Yikes! Typo. Meant bloomy rind. Fixed!
@Walrus McDoodle - Nope, that's what ripe Bonne Bouche looks like - it will run all over the plate.
@BrooklynChef - AGREED!
That's interesting, because I've only had about 50/50 luck with Whole Foods cheese staff. There are a few knowledgable at my local WF for sure, but the majority of them don't know very much and are pretty easily stumped with questions.
At what point in the recipe were you noticing this? Once you add the carrots, it gets quite thick - that's why is says to fold in the carrots, walnuts, and coconut with a spatula. Or was this earlier in the recipe?
@ebell Apparently you can fry it, too!
@Shayrose - it's about $8 at all of my local cheese counters.
This place in EPIC. It inspired me to make arepas at home.
Psyche1226, I wish more people shared cheese like we do. :)
Yes indeed! Obviously it won't be heart-shaped, but you can use whatever shape you have handy for a similar flavor/texture.
^^ This is probably my favorite comment ever.
I love this pan. A lot. It's cheapest here: http://amzn.to/V2M4SG
I love this cake pan! You can get it here:
It's great because it's super nonstick while still being light colored, so it doesn't bake the cake too quickly (as dark pans tend to do).
Sure thing. You can use 3 cups of cake flour, or half cake flour with half AP flour. You can also substitute whole wheat flour for the spelt.
While there are many ways to classify cheeses, it's important to properly categorize different varieties by how they are produced. How is a novice cheese lover supposed to tell the difference between a mass-produced cheese and a farmstead cheese? (Besides the prettier packaging?) Here's a quick primer for you. More
@atetoomuch - It depends on a few factors. How cold is your fridge? What is the cheese wrapped in? How ripe is the cheese when you buy it? I'd say to wrap the cheese in parchment paper and then store it in a less-cool part of your fridge (not where the OJ freezes) for another week or so. I'd also recommend asking the cheesemonger that you bought the cheese from for their recommendations.
Here are some tips:
http://www.shepherdspurse.co.uk/articles/how-to-store-cheese.html