Level up your culinary skills with this mouthwatering masterpiece crafted by Chef Missy Hui using fresh, Ontario feta cheese from Tre Stelle Cheese. Moist, decadent and savoury, topped with an apple compote, this feta cheesecake is the ultimate dessert for your next gathering, hands down. Pair this with Grange of Prince Edward County Crémant Critine VQA, to create an unforgettable meal!
Preheat oven to 325°F (160°C).
Prepare a round cake pan, ideally 8” in diameter, by lining the bottom and sides with parchment. Set aside.
Prepare a “bain marie” also sometimes called a “double boiler” by placing a metal or other heat safe bowl over the top of a pot of gently simmering water.
Place the cream cheese, feta, butter, milk and half of the sugar in the bowl. Heat the cheese, butter, sugar and milk mixture over the water bath, stirring frequently, until the cheese has melted and the mixture appears uniform. If feta appears to still be a bit clumpy you can easily blend it in with a hand blender or by pressing it against the side of the bowl with the back of a spoon.
Remove bowl from heat and allow the cheese mixture to cool until it is still warm but comfortable to the touch, 113°F (45°C).
Add in egg yolk, lemon juice, cake flour and cornstarch and mix thoroughly.
In a separate clean bowl or bowl of a stand mixer, bring whites, remaining sugar and cream of tartar to stiff peaks.
Fold egg whites in to cheese mixture very gently in 3 additions doing your best to keep the batter airy and light.
Pour batter into the parchment lined pan and set the cake pan inside a larger oven safe dish with high sides. For example, slab cake pan or dutch oven.
Pour the water from double boiler in to larger pan so that the water level is about half way up the outside of the cake pan.
Bake in the oven in water bath at 325°F (160°C) until set and top of cake is golden brown. Approximately 45 minutes.
To help the cake stay airy and not deflate let cake cool naturally in water bath from oven. Serve with grilled apple compote.
Grilled Apple Compote:
Slice apple into 1 cm rings and remove core and seeds.
Toss apple in oil and then grill the apple until visible caramelization and grill lines appear. The development of the natural sugars in the apple and light smokiness really makes this compote refreshing and rich at the same time.
Let apple cool until safe to handle and then cut it in to small dice.
Combine wine and brown sugar in a small pot and bring to a simmer on the stove top.
Add in grilled apple and cook for 2 minutes. Apples should be just tender and not mushy.
Remove from heat and reserve for use.