Cheddar & Fresh Chèvre Cheesecake
2-1/2 cups breadcrumbs
1/2 cup toasted and finely chopped pinenuts
1/3 cup grated goat cheddar
2 teaspoon chopped Italian parsley
1/4 cup unsalted butter
3 leeks (medium size) - cut into thin rings
1/2 lb. Shiitake mushrooms, thinly sliced
2 lbs. Goat Chèvre
1/3 cup whipping cream
2/3 cup grated cheddar
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
4 eggs, separated
1/2 cup toasted pine nuts
Preheat the oven to 350 degrees F. Cover a 10-inch spring form pan bottom with aluminum foil and clamp on the ring pulling the excess foil up along the outside of the ring. Beat all the ingredients together in a bowl and press the crumb crust into the bottom and sides of the pan.
Saute leeks in 1/8 cup of the butter. Saute the mushrooms in the remaining 1/8 cup butter. Set aside.
In a large bowl combine the chèvre, cream, leeks, cheddar, salt and pepper and mix until smooth. Mix in the egg yolks, one at a time.
In a separate bowl, whip the egg whites to "stiff but not dry" peaks and fold into the sauteed shiitake mushrooms.
Fold this combination into the chèvre/cheddar mixture. Pour all into the pan that has been prepared with the crust. Bake for 1 hour or until set (when a quarter-sized circle remains soft in the center). Remove from the oven, sprinkle the toasted pine nuts on top and allow to cool in the pan.
When cool, refrigerate for two hours. Remove the ring and slice with a warm knife. Serve at room temperature.