Pineapple-Tequila Goat-Cheese Cake

Name: Pineapple-Tequila Goat-Cheese Cake
Total time: 2 h
Yield: 8 to 10 servings
Ingredients: 1 large pineapple, peeled, cored and chopped; 1 cup silver tequila; 5 tablespoons unsalted butter, melted; 1 1/2 cups ground almonds; 5 tablespoons sugar; 1 1/4 cups agave syrup; 1 1/4 pounds soft plain goat cheese, like Montrachet; Juice of 1/2 lime; 3 eggs, separated

By Florence Fabricant

Total Time: 2 hours
Rating: 4(39)
Comments: Read comments

Here is a goat-cheese cake with a layer of pineapple confit that has been steeped in bracing tequila. It’s a cake that does well when made in advance and chilled for 24 hours before serving. To sip alongside? An añejo tequila, of course.

Featured in: Blanco Tequila, a Handy Pantry Staple

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Ingredients

Yield:8 to 10 servings

1large pineapple, peeled, cored and chopped
1cup silver tequila
5tablespoons unsalted butter, melted
1½cups ground almonds
5tablespoons sugar
1¼cups agave syrup
1¼pounds soft plain goat cheese, like Montrachet
Juice of ½ lime
3eggs, separated

Ingredient Substitution Guide

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Preparation

Step 1
Finely chop pineapple in a food processor. You should come away with about 4 cups. Place in a saucepan, mix with tequila and set aside for 30 minutes.
Step 2
Heat oven to 350 degrees. Use a little of the butter to brush the bottom of a 9-inch springform pan. Mix ground almonds with remaining butter and 2 tablespoons sugar, then press into bottom of pan. Bake 15 minutes, until lightly tanned. Set aside to cool.
Step 3
Add ¼ cup agave syrup to pineapple in saucepan, bring to a boil and simmer at a fast clip about 30 minutes, until fruit turns jamlike and most of the liquid is gone. Set aside.
Step 4
Beat or process goat cheese and remaining 1 cup agave syrup until well blended. Add lime juice and egg yolks and beat or process until mixed. Whip egg whites until softly peaked, dust with remaining 3 tablespoons sugar and beat until firm. Fold into goat cheese mixture.
Step 5
Spread pineapple over almond crust. Top with goat cheese mixture. Bake 35 to 40 minutes, until lightly browned and threatening to crack a bit around the edges. Allow to cool to room temperature before removing sides of pan and serving.

Ratings

4 out of 5

39 user ratings

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Comments

Sarah Campbell6 years ago

Very tasty and unusual. The goat cheese gives a nice tangy flavor that’s complimented by the pineapple. I know it sounds crazy, but I put a couple pinches of Cheyenne into the pineapple to give it another dimension. I found that the compote had to be cooked down past an hour and I still padded some liquid out. Make sure to place a tray below to catch the drips in the oven.

I dont bake bob5 months ago

The cake was delicious but the almond crust became mushy due to the pineapple. Next time I make it I’ll add the pineapple at the end as a garnish on top.

Name Mskdc1 year ago

Delicious. The cheesecake has an almost mousse like texture and the cloying cream cheese taste is avoided. The pineapple cooked far longer than 30 minutes and I left it to drain into a bowl overnight. My only problem is that the nut crust stuck to the bottom of the pan—next time I’ll put parchment paper in there. Really fresh and beautiful flavors.

sam B3 years ago

Do you think the alcohol cooks out of this in the baking process??

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