No-Bake Goat Cheese Cheesecake with Nectarine Compote

No-Bake Goat Cheese Cheesecake with Nectarine Compote is a lacto ovo vegetarian recipe with 8 servings. One serving contains 595 calories, 17g of protein, and 39g of fat. For $3.22 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 45 people have made this recipe and would make it again. This recipe from Kitchen Confidante requires crème fraîche, kosher salt, graham crackers, and pistachios. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 40%. Similar recipes include Nectarine salad with goat’s cheese toasts, Nectarine, Beet, and Goat Cheese Salad, and Nectarine, Goat Cheese and Almond Salad.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly grease a 10 inch springform pan with butter.In a food processor, combine the pistachios, graham crackers, melted butter, cinnamon, 2 tablespoons sugar, and salt, and pulse until the mixture is sandy in texture and is just beginning to form clumps. This should take between 30 seconds to 1 minute. Pour the crumbs into the springform pan and press evenly over the bottom, using a measuring cup to evenly pack the crust. Let it rest in the refrigerator while you prepare the filling.In the bowl of an electric mixer with the whisk attachment, whip the heavy cream until it has stiff peaks. Transfer the whipped cream to a bowl and set aside. Replace the mixer bowl to the electric mixer (no need to wash), and beattogether the goat cheese, creme fraiche, 1 cup sugar for 2-3 minutes, or until creamy and smoth. Add the lime juice and a pinch of salt and mix. Fold in the whipped cream with a large spatula, then transfer the filling into the prepared crust. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.About 30 minutes to 1 hour before serving, make the nectarine compote: Mix the sliced nectarines with the sugar and lime juice in a small bowl and let it sit at room temperature for 30 minute to 1 hour.Serve the cheesecake topped with the nectarine compote. The cheesecake will keep in the refrigerator for up to 4 days.

 

Step by step:

1. Lightly grease a 10 inch springform pan with butter.In a food processor, combine the pistachios, graham crackers, melted butter, cinnamon, 2 tablespoons sugar, and salt, and pulse until the mixture is sandy in texture and is just beginning to form clumps. This should take between 30 seconds to 1 minute.

2. Pour the crumbs into the springform pan and press evenly over the bottom, using a measuring cup to evenly pack the crust.

3. Let it rest in the refrigerator while you prepare the filling.In the bowl of an electric mixer with the whisk attachment, whip the heavy cream until it has stiff peaks.

4. Transfer the whipped cream to a bowl and set aside. Replace the mixer bowl to the electric mixer (no need to wash), and beattogether the goat cheese, creme fraiche, 1 cup sugar for 2-3 minutes, or until creamy and smoth.

Add the lime juice and a pinch of salt and mix. Fold in the whipped cream with a large spatula, then transfer the filling into the prepared crust. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.About 30 minutes to 1 hour before serving, make the nectarine compote

1. Mix the sliced nectarines with the sugar and lime juice in a small bowl and let it sit at room temperature for 30 minute to 1 hour.

2. Serve the cheesecake topped with the nectarine compote. The cheesecake will keep in the refrigerator for up to 4 days.

Nutrition Information:

covered percent of daily need