In the Loire Valley of France you can find burnt-to-black spherical cakes called tourteau fromagé. They are the strangest-looking things, but once you know what they are, they become a welcome sight. Blackened intentionally, this cake is a magical blend of goat, mascarpone, and ricotta cheeses, blended with rich butter and a small portion of flour. This is not even the same species as a classic New York cheesecake, but rather a creation all its own. The flavor of the delicious creamy cheeses shines through with the texture, which is a hybrid of a standard cake and a dense cheesecake.
Ingredients
Shortbread Crust
- 8 ounces (8 to 9 cookies/225 g) Classic Shortbread Cookies
- 4 tablespoons (60 g) organic unsalted butter, melted
- Pinch of fine sea salt
Batter
- 8 large pasture-raised eggs (400 g)
- ¾ cup + 1 tablespoon (175 g) organic granulated cane sugar
- ¼ cup + 2 tablespoons (75 g) packed dark brown sugar
- 10½ ounces (300 g) mascarpone
- 10½ ounces (300 g) whole-milk ricotta
- ½ pound (2 sticks/225 g) organic unsalted butter, melted
- ¼ cup + 2 tablespoons (90 g) organic sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 11/3 cups (175 g) organic unbleached all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
How to Make It
- Preheat the oven to 325°F (165°C) convection. To make the Crust
- Pulse the cookies into crumbs in a food processor. Add the melted butter and salt and pulse to combine.
- Pack the crust into the bottom of an unlined 11-inch (30.5 cm) round springform pan, and bake for 15 minutes, or until just golden. Remove from the oven and allow to cool in the pan. Meanwhile, prepare the Batter
- Combine the eggs and granulated and brown sugars in a stand mixer fitter with the whisk attachment. Mix on medium-high speed for 5 minutes.
- Combine the mascarpone, ricotta, butter, condensed milk, and vanilla in a high-speed blender. Blend until smooth. Transfer the egg mixture to a large bowl and add the blended cheese.
- Sift the flour, baking soda, and salt directly over the egg and cheese mixture. Using a large whisk or large spatula, fold the flour mixture together. This helps prevent the batter from splitting.
- Pour the cake batter on top of the baked shortbread crust and place in the oven. Bake for 35 to 45 minutes, until baked through and golden.
- Remove the cake from the oven and turn on the broiler.
- Place the cake directly under the broiler to blacken for about 5 minutes. Do not walk away during this process! Turn the pan as the top blackens, to ensure an even burn.
- Remove the cake from the oven and allow it to cool before serving. A dollop of strawberry or apricot preserves makes a lovely topper for this cake, or enjoy it as is.
