I remember making the tourteau de chèvre from Around My French Table and then I noticed in the Facebook memories section that I made it exactly 7 years ago today!
And, apparently I served it with the same exact accompaniments: strawberries with a drizzle of honey.
What I do remember about making it 7 years ago, other than that I loved it, is I didn’t get the blackened top that I’d read about. Well, this recipe certainly solved that missing element!
I was on the other side of the house when the first timer was about to go off and, as I walked down the hallway, I became alarmed by the burnt aromas emanating from the kitchen. When I opened the oven to see what was going on, I got pretty worried. I soldiered on, though, figuring I’d make it as the recipe states.
Here’s what it looked like after removing the pan sides:
I mean, dang! But, I served it to some friends and we all agreed it was fabulous and the blackened top added some nice flavor depth instead of any off-putting elements we feared.
Now I understand the true meaning of the burnt top. I should bake until the smoke alarm sounds, what a novel idea? I get it. Your cheesecake has a thoroughly blackened look that I find very appealing. Well done!
Yours is so pretty! I LOVE the blackened top!
I could not believe it when you said 7 years ago, geez, time flies. I double checked that recipe, it was a bit different in the making but delicious all the same. Everyone loved it here, and thank God I had some taste testers or I would still be eating it. I don’t know if goat cheese is as fattening as cream cheese, but regardless, I don’t need all those calories. This really was a fabulous recipe and one that will be repeated again, and yours looks perfect.
Seven years???? No wonder I couldn’t remember it.
Strawberries and honey were a great pairing for this. (I forgot I used that too) That little drizzle was just the perfect offset to the slight char from the top.
I’m very glad this dessert turned out better than we thought it would!
Tourteau de Chèvre was the first recipe I ever made from Dorie’s “Around My French Table”. I had just joined FFWD. All I remember was that it was there was more cheese in it (meaning really thick) than I usually think about a “normal” cheesecake having and that if I did join FFWD, I would probably turn into a whale! I joined. This was not the week to make this recipe, it would have been wasted. So I look forward to trying it. You all seem to be in the Like column. I think strawberries and honey will do the trick. Nice post.
Your cheesecake looks perfect! I’ve gone from freaking out about how black the top was to really appreciating the depth of flavour and the colour of the cheesecake top.
I picked a good week to return… again.
This was such a delicious recipe, I will definitely make it again.
I can’t get mine to come out that dark on top – yours looks like it came from a bakery! The black top doesn’t put me off. I think I categorize it n the same vein as the blackened skin of roasted marshmallows.