I have told you about the great original and local foods that one can find in French open air markets! In our market there is a lady who sells goat cheese that she produces. The last time I tasted her cheese, I dreamt of making a cheesecake with it. Since we were still on a diet, we planned it for the new year’s eve.
My mother has a great cheesecake with oat-biscuits from Turkey, called Eti Burçak, but since the cheese is fresh I wanted a recipe that I won’t be baking. I discovered Cafe Fernando‘s recipe with mandarines, as I am obsessed with citrus, I was already hooked up but I kept looking around. When I saw İpek’s approval, I was convinced!
However, there was of course one problem, as the goat cheese was fresh, there would be no more for the last week of December. Eventually we decided to reserve from the last batch of the cheese for the 21st. Also the lady suggested using faisselle, a strained fresh cheese that has a consistency similar to yoghurt. The name comes from the mold it is shaped in. The milk may be goat, cow or even mutton.
Comes the 21st, me on the couch watching series and thinking long and hard what I forgot. The market closes at noon and I remembered my dear cheese at 1! I took the car without even a coat under hard rain, parked at a place I shouldn’t and stopped the lady’s car on her way out! I apologised a few hundreds of times, proposed to buy more than I reserved but apparently she sold everything except mine!
Conceptual Consistency and Details
Our main concepts are already set: cheesecake with goat cheese and citrus. On top of it, I decided to add some ginger for the festive mood! I added ginger powder to the base and grated fresh ginger to the cream. Also I decided to use egzotic fruits to decorate. I don’t know if I reached a conceptual consistency, but I definitely had a flavour consistency!
In France I am lucky about vanilla so I used a vanilla pod instead of the original vanilla extract. I used the pod as well as the grains while infusing, then I took the pod off.
Again, differently from Cafe Fernando, I added gelatine in addition to corn starch. Because I used more juice and I didn’t strain the cheese as good as I should, I had a cream that is more liquid than it should be. However, I should say that in my second trial two gelatine leaves were too much so check the consistency.
Lastly, instead of zest of two mandarines and half a glass of mandarine juice, I used a lot more. For the zest, I used two mandarines, half a lemon, half a lime and half an orange. For the juice, I used 2/3rd of a glass of lemon, mandarine and orange juice mix. I didn’t follow the suggestion to add more sugar if using lemons, because I don’t like really sweet desserts.
We loved this interpretation and I hope you will also like it!