If you read my final post in the Week of Thanksgiving Series about this cheesecake then you already know that Bravetart is a wealth of baked treats that don’t disappoint. I didn’t think there could be something to surprise and delight me when it came to cheesecake but boy was I wrong. Other than passing the eggs through a fine mesh sieve this recipe is almost too simple, but here’s the thing, simplicity can sometimes offer something oh so much tastier and this cheesecake is that.
Now you’re going to look at the ingredients and say how is this simple? It has lots of ingredients and things like orange flower water and rum! You may even say Eeew! I don’t like goat cheese. All that aside you need to have a little faith and try this recipe. I say simple because it’s just add everything to the mixer, in stages of course, and bake. There’s no water bath. There’s no need for special equipment. It’s mix and bake. To me that’s simple.
FOR THE BASE:
- 14 ounces Ginger Snap Cookies
- 2 ounces Unsalted Butter, melted
- ¼ teaspoon Kosher Salt
FOR THE FILLING:
- 1 ½ pounds Cream Cheese, room temperature
- 8 ounces Goat Cheese (not pre-crumbled), room temperature
- ½ fl ounce Dark Rum, such as Kraken
- 1 tablespoon Vanilla Extract
- ½ teaspoon Kosher Salt
- ¼ teaspoon Orange Flower Water
- 14 ounces sugar
- 2 teaspoons Ground Cinnamon
- 1 ½ teaspoons Ground Ginger
- ½ teaspoon Ground Cloves
- 6 large eggs (300 grams), straight from the fridge
- 15 ounces Pumpkin Puree, one can
- Adjust oven rack to lower-middle position and preheat to 450° f. Using a 9×13 inch, removable bottom pan, wrap the bottom in foil before dropping it into the frame. Lightly grease the pan.
- Prepare your cookie base. Although the recipe called for a graham cracker base I personally love it with a ginger snap crust. To make this bake a batch of my Triple Ginger Cookies but omit the candied ginger from the dough and do not roll in sugar. (Best if baked a day in advance.)
- Place the cookies into the food processor and pulse until they make a crumb. Add the butter and the salt and pulse again until the butter is fully incorporated. Pour the contents into the pan and spread evenly. Pack down firmly, ideally something square and flat. (Like a kitchen scale or small book.)
Make the cheesecake filling:
- Combine cream cheese, goat cheese, rum, vanilla extract, salt, and orange flower water in the bowl of a stand mixer fitted with a paddle attachment. Begin on a low speed, then increase to medium and beat until smooth, about 5 minutes; halfway through, pause to scrape the bowl and beater with a spatula. While the cheeses are mixing, in a medium bowl add the sugar and the spices and whisk together to evenly distribute the spices.
- Reduce speed to medium-low, add spiced sugar all at once, and mix until well combined. Using the bowl that had the sugar in it, add the eggs. Whisk just until you don’t see streaks of egg whites.
- Stop the mixer and scrape down the bowl. Place a fine mesh strainer over the mixing bowl and pass the eggs through. This will prevent any clots from getting in the batter. Place the bowl back on the mixer and mix again until fully combine. Add the pumpkin puree and mix until combine. Scrape down the mixer and the paddle one more time. If you still have any white streaks mix again. If not pour the contents into the pan.
- Place the pan on a baking sheet. Bake until the cheesecake puffs ½ inch over the rim of the pan and is golden on top, about 20 minutes. Turn off the oven and slightly open the door to vent for 10 minutes. Close the door, set oven to 250° f, continue baking until the outer edges of the cheesecake feel firm and the center registers 145°F on a digital thermometer, about 35 minutes.
- Cool cheesecake for 15 minutes, then run a thin knife around the sides to loosen (this helps the cake settle evenly as it cools). Cool for another hour, then cover and refrigerate until cold, at least 12 hours.
- Loosen the sides of the cheesecake with a thin knife. Set the pan on a large round object that will fit through the opening on the bottom of the pan. Carefully drop the outer frame. This might take two people. One to hold the outer frame and one to work the knife around any parts that are sticking.