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Cakes & cheesecakes

Goat Cheese Cake with Walnuts
You can make and refrigerate the cake up to 1 day in advance.
2 cups walnuts, toasted
1/4 cup all-purpose flour
2 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. unsalted butter, melted
12 oz. goat cheese
8 oz. sour cream
1/2 cup plus 2 Tbsp. honey
1 1/2 tsp. vanilla extract
4 large eggs
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Goat Cheese Cake with Walnuts

Goat Cheese Cake with Walnuts

Goat Cheese Cake with Walnuts
  • Servings:Serves 10 to 12
  • Prep Time:25 minutes
  • Cook Time:75 minutes
1. For the crust: Center a rack in the oven and heat to 325. Process 1 3/4 cups walnuts in a food processor until finely ground, about 15 seconds. Add flour, sugar, and salt and pulse until combined, about 6 pulses.
2. While pulsing the food processor, add butter in a steady stream until mixture resembles coarse crumbs. Press mixture into the bottom of a greased 9" springform pan and bake until fragrant and edges are lightly browned, 12 to 15 minutes. Transfer pan to a wire rack and let cool completely, about 30 minutes. Wrap bottom and sides of pan with foil to prevent leaking and set in a roasting pan or other high-sided baking dish.
3. Wash and dry the food processor bowl. Add goat cheese, sour cream, 1/2 cup honey, and vanilla to bowl and process until smooth, about 30 seconds. Scrape down sides of bowl. Add eggs one at a time, pulsing in between additions, until fully incorporated.
4. Pour filling into cooled crust and fill roasting pan with water until it reaches halfway up the springform pan. Carefully transfer to oven and bake until cake is set but center still jiggles slightly when shaken, 55 to 60 minutes. Transfer springform pan to wire rack, discard foil, and let cool completely, then refrigerate until cold, at least 4 hours.
5. Run the tip of a knife around the edge of the pan and unmold. Slide a metal spatula between crust and bottom of pan and carefully transfer cake to a serving platter. Drizzle with remaining 2 tablespoons honey, sprinkle with remaining 1/4 cup nuts, and serve.
Source: Hannaford fresh Magazine, March - April 2017