A Feta Cheesecake with Apple Compote on a round silver platter on top of a round wooden serving board next to a tall glass of wine next to 3 apples and a green napkin.

Ontario Feta Cheesecake with Apple Compote

Author Icon Missy Hui Nov 10 2021
Inspired
Serving Time Icon 1 Hr 15 Min
Serves Number Icon Serves 8-10

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!

Bottle of Grange of Prince Edward County Crémant Citrine.

Wine Pairing

Pair this beautiful dessert with Grange of Prince Edward County's Crémant Citrine, expect flavours of apple, spice, peach and light toast with a lively mousse and crisp finish!

Please enjoy responsibly.

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Prep 20 Min

Cook 15 Min approx.

Bake 45 min

Cake Ingredients

Grilled Apple Compote

Tre Stelle Feta Cheese

Feta is a traditional feta famous for its creamy smooth and slightly salty taste. Produced in Canada and made with 100% pure fresh milk. Keep an eye out for Tre Stelle feta cheese in your local grocery store!

Method

Step 1

Preheat oven to 325°F (160°C).
 

Step 2

Prepare a round cake pan, ideally 8” in diameter, by lining the bottom and sides with parchment. Set aside.

 

Step 3

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.

 

Step 4

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.

 

Step 5

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).

 

Step 6

Add in egg yolk, lemon juice, cake flour and cornstarch and mix thoroughly.

 

Step 7

In a separate clean bowl or bowl of a stand mixer, bring whites, remaining sugar and cream of tartar to stiff peaks.

 

Step 8

Fold egg whites in to cheese mixture very gently in 3 additions doing your best to keep the batter airy and light.

 

Step 9

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.

 

Step 10

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.

 

Step 11

Bake in the oven in water bath at 325°F (160°C) until set and top of cake is golden brown. Approximately 45 minutes.

 

Step 12

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:

 

Step 1

Slice apple into 1 cm rings and remove core and seeds.

 

Step 2

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.

 

Step 3

Let apple cool until safe to handle and then cut it in to small dice.

 

Step 4

Combine wine and brown sugar in a small pot and bring to a simmer on the stove top.

 

Step 5

Add in grilled apple and cook for 2 minutes. Apples should be just tender and not mushy.

 

Step 6

Remove from heat and reserve for use.

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Written By

Missy Hui

Chef

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