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Tarragon-scented goat cheese cheesecake

Time 2 hours
Yields Makes 15 first-course servings or 10 main-course servings
Tarragon-scented goat cheese cheesecake
(Lawrence H. Ko / Los Angeles Times)
1

In a bowl, blend the matzo meal, melted butter and walnuts together with a wooden spoon. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Chill while preparing the filling.

2

Heat oven to 325 degrees. In the bowl of a food processor or using an electric mixer, blend the goat and cream cheeses together. Mix in the eggs, followed by the sour cream, salt, tarragon and pepper, beating well.

3

Pour the mixture into the chilled crust and place the pan on a baking sheet. Bake until the center is set, 50 to 60 minutes. Turn off the oven and let the cake remain in the oven for 30 minutes. If serving warm: Cool down to just warm, carefully remove the outer ring, slice with a knife dipped in ice water and serve, or cover with plastic wrap and chill till firm.

Delicious as a main course at a vegetarian Seder or, served chilled, for a quick lunch or dinner during Passover week. Suitable for Ashkenazim and Sephardim. To avoid last-minute heartache if serving the quiche warm, do not attempt to remove the bottom circle of the pan from the quiche, unless it has been previously lined with a circle of parchment paper. The bottom can be more easily removed as the quiche chills.

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