No-Bake Goat Cheese Cheesecake with Nectarine Compote
A recipe for No-Bake Goat Cheese Cheesecake with Nectarine Compote. A no-bake dessert is a treasure for summer and beyond.
A recipe for No-Bake Goat Cheese Cheesecake with Nectarine Compote. A no-bake dessert is a treasure for summer and beyond.
I often wax poetic about how in love I am with life in California, I imagine that sometimes it sounds like much of the same: blah blah, the farmers markets, blah blah, the avocados, the artichokes, the hills green and golden, the weather, blah blah…
And yes, while I am ever so grateful to live here, I always hold a special place for New York. I was born there. I was raised there. I was married there. There’s a part of NYC that emerges every so often, little things, and I am just as nostalgic when I see autumn leaves scattered along a sidewalk, or a slice of pizza on a paper plate, or an image of the skyline. Today in particular, my heart belongs to New York. I’ve written about it many times before.
As much as my love for the urban farmers market is part of living in California, it is actually rooted in New York. The first time I stumbled upon a farmer’s market was in the heart of Union Square, back when the Greenmarket was still rather small, but definitely an oasis of freshness in an otherwise tasteless world of supermarket fruits and vegetables. Later, I remember how excited I was to see that they opened a smaller market near my office further uptown, an outpost of perhaps 4 farmers offering anything from vegetables to homemade pies. Since then, the markets have expanded to all the boroughs, and become part of daily life for many.
The New Greenmarket Cookbook: Recipes and Tips from Todays Finest Chefs and the Stories behind the Farms That Inspire Them
by Gabrielle Langholtz has been sitting on my desk for a couple of months, and I finally had time recently to give it the attention it deserves. I brought it into the kitchen and have been inspired by its collection of recipes from chefs and notables that most cookbooks would kill to namedrop (Andres, Ripert, Bittman, Hesser, et al), but who have been just as inspired by Greenmarket Farmers Markets in their own kitchens, professional and otherwise. I have been cooking through it, and have found some real gems – the recipes are approachable and sensible, allowing ingredients to truly shine.
When I was done with it in the kitchen, the cookbook found its way to my bedside table, where I would read it like a book of short stories. The farmers that made Greenmarket what it is today are highlighted throughout the book – their stories adding color and depth, painting a picture just as delicious as the recipes. It really is such a thoughtful book, and in many ways a testament to the immense effort it took to make two worlds – a struggling farming community and a city deprived of freshness – work together for the betterment of both.
I mean it when I say I haven’t enjoyed a cookbook like this in a very long time.
There are so many wonderful recipes, but for now, I want to share with you this No-Bake Goat Cheese Cheesecake with Nectarine Compote from Louisa Shafia. We have 10 days left before the calendar dictates us to shift to pumpkin spiced everything, but for now, there are still amazing nectarines at the market. It would be a shame to move on too quickly – give the nectarines a bit of love while they are still here. And while Indian summer rages strong (it will be triple digits in my part of the Bay Area today), no-bake anything is the only way to go.
No-Bake Goat Cheese Cheesecake with Nectarine Compote
Tangy goat cheese adds richness to this amazing cheesecake, along with crushed pistachios in the graham cracker crust. It couldn’t be simpler to make. The good news is that once the nectarines are gone, you can adapt the compote to whatever fruit is available to you – I can see making this again with velvety figs, or sweet cranberries, come winter.
More Goat Cheese Recipes
Blueberry Goat Cheese Scones
Sweet Potato Chips with Whipped Goat Cheese and Caviar
Fig, Honey and Goat Cheese Galette
Summer Wheat Berry Salad with Stone Fruits and Goat Cheese
Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
Disclosure: I received a copy of The New Greenmarket Cookbook for review, however, I was not compensated to review the book or write this post. All opinions are always my own.
No-Bake Goat Cheese Cheesecake with Nectarine Compote
Ingredients
For the Crust:
- 1 1/2 cups toasted pistachios
- 1 cup crushed graham crackers about 7-8 large graham crackers
- 4 tablespoons melted unsalted butter plus more for greasing pan
- 1/2 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons granulated sugar divided
- pinch kosher salt
For the Cheesecake:
- 1/2 cup heavy cream
- 1 pound fresh crumbled goat cheese room temperature
- 3/4 cup crème fraiche
- 1 tablespoon lime juice
- pinch of kosher salt
For the Nectarine Compote:
- 2 ripe nectarines cut into wedges
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
Instructions
- 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 beat together the goat cheese, crème fraiche, 1 cup sugar for 2-3 minutes, or until creamy and smooth. 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.
Notes
Nutrition
Comments
COOKBOOK
Great post i must say and thanks for the information. It sort of feels that you know what you’re doing.
I absolutely love the selection and variety of veggies! My favorite part about farmers market.
I love the freshly baked pastries and the sweet fruit
Looks beautiful!!!!
My favorite part of the farmer’s market is the variety of produce you just can’t find in stores. I consider myself a “foodie” but still this past weekend there was a kind of berry at the farmer’s market I had NEVER heard of before. It’s so fun to be able to pick up new things and experiment in the kitchen with them. Plus, everything is so much riper and fresher and tastier, and you’re supporting locals when you shop at the market!
This looks exquisite, and right up my alley! I’ve decided it’s all summer ’til October – bring on the nectarines!
This cheesecake is beautiful. I love farmers markets because everything is so fresh..
Thank you for sharing..
I love everything about the farmers market. Maybe mostly that everything is so fresh!
first – that cheesecake is breathtaking! I always love the produce and how fresh it smells at the market
My favorite thing about the market is the smell of the fresh produce that hits you as soon you are in the vicinity of fruits and vegetables. The possibilities that go through my head are endless – will I make a pie, or a stew? Maybe a salad, or rather a soup? That is what I love about the markets… Oh, and the fact that they remember me of my time living in Lyon, France, where markets were 3 days a week, right at my doorstep. I opened the windows and the smell of ripe peaches would linger for the rest of the day…
I love the variety of vendors, from the mushroom and sprouts people to the berry and leafy green growers. Also, each vender has such great advice on how to use their goods. It’s always a great interactive experience.
berries!
I love waiting very excited for the season to change and start seeing new seasonal fruits and veggies pop up one stall at a time until the market is full of all sorts of different goodies than a few weekends back.
Thanks for the recipe, I can’t wait to try it while we still have some juicy peaches available!
I love coming early at the Santa Monica Market, when everyone is installing their stalls, arranging their fruits and vegetables, cutting samples, talking to the neighboring growers…it is such a busy and yet wonderful moment, the anticipation of what will sell better that day…the richness of colors, textures, diversity of produce…what a wonderful way to start a day!
i don’t worry as much regarding chemicals..and i love buying honey at the farmers markets
All of the pretty colors of the fresh fruits/veggies! Also, in Daytona, FL there is a pretty cool juicing/smoothie tent set up using all kinds of good stuff. I just get a kick out of watching it.
We have this French bakery that makes the most amazing artesian breads, croissants, and other baked good from France. They are delectable. Of course the beautiful fruit and produce is great too.
The best thing about the Farmer’s market is the variety available and new discoveries. This year i discovered Ground Cherries. Little tiny cherry tomatoes in a tomatillo like husk that taste like candy. Dipped in chocolate… heaven.
love the tangy goat cheese – and the compote, i want a bowl of it.
This recipe and book look divine! Love the goat cheese addition and your beautiful pics!
There is a vendor at my local market that makes the best preserves and jams that I’ve ever had. Love them!
My favorite part of Farmers’ Markets are the cheese, bakery, & preserves or local honey vendors.
I love talking to the vendors and getting ideas for cooking with all that beautiful produce!
Finding exciting new culinary concoctions (like cool sausages, cheeses, and treats) that were made with care!
What a beautiful cheesecake! I love it. I think my favorite part of the farmer’s market is getting to sample so many different things, and then taking home my absolute favorites! So good. Thanks for the giveaway opportunity!
This book looks beautiful! And loving this goat cheese cheesecake! My favorite part of the farmers market is discovering new varieties of fruit and vegetables. There are so many wonderful heirlooms that one would never find in the grocery store!
Checking out the different vendors that pop up. All the pretty colors of produce.
I love discovering new produce or varietals at the Farmer’s Market!
Meeting the people that grow your food!
The fresh homegrown fruit!