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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml Cream cheese - plus

  2. 2 tablespoons 30ml Cream cheese - (11 oz) - room temperature

  3. 8 oz 227g Fresh goat cheese - room temperature

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1/2 Lengthwise split vanilla bean - pulp scraped

  6. 1 1/2 cups 219g / 7.7oz Mascarpone cheese

  7. 4 Eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 325 degrees. Wrap the outside of an 8-inch springform pan with foil and set aside. Combine the cream cheese, goat cheese, sugar and vanilla pulp in the bowl of an electric mixer and beat until smooth and creamy. Add the mascarpone and beat until smooth. Add the eggs and mix well, scraping down the sides of the bowl with a rubber spatula as necessary. Strain the mixture into a bowl. Spoon the mixture into the pan and place it in the center of a larger baking pan. Pour enough very hot water into the baking pan to reach two-thirds of the way up the side of the springform pan. Cover the entire baking dish with foil. Pierce the foil in several places with a knife. Bake the cake for 1 hour, then lift off a corner of the foil to allow the steam to escape. Recover the pan and bake until the cake looks rather wet and is still very slightly jiggly in the center, but the edges are set, 40 to 45 minutes longer. Transfer the cake to a wire rack to cool completely before serving. The cake can be made up to 2 days ahead and kept covered in the refrigerator. This recipe yields 8 servings. Each serving: 476 calories; 420 mg sodium; 216 mg cholesterol; 40 grams fat; 25 grams saturated fat; 16 grams carbohydrates; 15 grams protein; 0 fiber.

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