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Montrachet Cheesecake

This recipe is from Piret’s, San Diego, California.

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon sugar
6 tablespoons unsalted butter
2 tablespoons solid vegetable shortening
2 to 3 tablespoons ice water
1 (11 ounce) log Montrachet blanc
    goat cheese (at room temperature)
16 ounces cream cheese (at room temperature)
3 eggs
1/2 teaspoon chopped fresh rosemary or
    1/8 teaspoon dried rosemary, crumbled
3/4 cup pine nuts, lightly toasted

In a large bowl, combine flour, salt and sugar. Cut in butter and shortening until the mixture is the consistency of coarse meal. Add 2 tablespoon ice water and toss to moisten the flour. Gather the pastry into a ball. If any flour doesn’t adhere, sprinkle with up to 1 tablespoon more water. Flatten into a 6-inch disk, wrap well and refrigerate for at least 1 hour or overnight.

Roll out chilled pastry to a thin round 14 inches in diameter. Place it in an 11- to 12-inch tart pan with a removable bottom, fitting the pastry against the sides and trimming any overhanging edges. Refrigerate the pastry-lined pan for at least 30 minutes.

Preheat the oven to 350 degrees F.

Cover the pastry with parchment paper or foil and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes, or until golden around the sides.

Remove weight and liner and bake for about 5 minutes longer, until the center is dry. Leave the oven on.

Beat together the Montrachet and cream cheeses until light and fluffy. One at a time, beat in the egg and blend in the rosemary. Fill the warm pie shell with the cheese mixture. Sprinkle the pine nuts over the top. Return the pie to the oven and bake for 25 minutes, until set. Let cool to room temperature.

Cut into thin wedges to serve.

Serves 16 to 20.