Ingredients
- 8 tablespoons/115 grams unsalted butter (1 stick)
- at room temperature
- 2 tablespoons/30 grams packed dark brown sugar
- 2 tablespoons/30 milliliters honey
- 1 cup/125 grams all-purpose flour
- 1/4 cup/35 grams whole-wheat flour
- 1 tablespoon/7 grams unsweetened cocoa powder
- 3/4 teaspoon/3 grams kosher salt
- 1/4 teaspoon/1 gram ground cinnamon
- 1/2 cup/120 milliliters dry red wine
- 1 envelope (2 1/4 teaspoons/7 grams) powdered gelatin
- 1 pound/455 grams cream cheese
- cut into small pieces
- at room temperature
- 23 cup/135 grams granulated sugar
- 1 cup/8 ounces/225 grams fresh goat cheese
- broken into small pieces
- at room temperature
- 1 pound/455 grams fresh strawberries
- hulled and coarsely chopped
- plus several pretty whole or sliced strawberries for serving
Instructions
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute.
- Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon.
- With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches.
- Scrape dough onto a sheet of plastic wrap.
- Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper.
- Working quickly, roll out dough to a thickness of 1/8 inch.
- If dough becomes sticky, chill in refrigerator until firm.
- Transfer dough to an 8- or 9-inch springform pan.
- Press into bottom of pan and 2/3 up the sides (dont worry if the sides arent even).
- Prick bottom with a fork.
- Refrigerate 20 minutes.
- Heat oven to 325 degrees.
- Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes.
- Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top.
- Let rest for 5 minutes, until absorbed.
- Put pan over low heat and stir until gelatin dissolves.
- Dont let gelatin boil, which impedes its gelling power.
- Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth.
- Stop once or twice to scrape down sides of bowl and blend again.
- Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a puree, which is fine).
- Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Top with sliced or whole strawberries before serving.
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