Savory Goat Cheesecake with Potato Crust

Savory Goat Cheesecake with Potato Crust

The start of a new year is traditionally a time for resolutions, and many people will try to change a behavior related to food by setting a goal to lose weight or eat healthier. Instead of one New Year’s resolution, consider making fifty two. Studies suggest that behaviors initiated on a Monday are more likely to be followed throughout the week. The Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future reintroduced Meatless Monday in 2003 as a public health awareness program. (“Meatless Monday” was originally started in during World War l along with “Wheatless Wednesday” by the US Food Administration as a way to encourage American families to conserve key staples to aid the war effort.) The campaign has expanded to include other healthy behaviors and has taken off in social media. In November 2012, the Los Angeles City Council approved a resolution endorsing Meatless Monday, encouraging the whole city to take part.

I served this meatless dish at a brunch in December; it is also gluten-free. The preparation might be too involved for a busy Monday night, but it reheats beautifully, so go ahead and make it on Sunday. It pairs nicely with a green salad.

Savory Goat Cheesecake with Potato Crust

1 lb. frozen hash brown potatoes, thawed (or 4 medium russet potatoes, peeled and grated using a box grater or food processor, drained thoroughly)

Salt & Pepper

1 Tablespoon Olive Oil

12 eggs

Large log goat cheese (11 ounces,) softened

1 ½ Cups plain Greek yogurt (2%)

3 -4 Tablespoons chopped fresh herbs (I used chive and thyme)

Preheat oven to 400 degrees. Oil a 9 inch spring-form pan with olive oil. Line the bottom of the pan with parchment paper. Wrap the outside of the pan with foil in case the seam around the edge at the bottom leaks.

Lightly beat one egg and combine with thawed hash browns, season generously with salt and pepper. Press the hash brown mixture into the spring-form pan, covering the bottom and up the sides. Bake the crust until lightly browned, about 15 minutes. When crust is done, reduce oven temperature to 350 degrees.

While crust is baking, in the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer,) combine remaining 11 eggs, goat cheese, yogurt, herbs and salt and pepper.

Place the spring form pan with crust on a rimmed baking sheet and gently fill with goat cheese mixture. Bake at 350 degrees until set, about 1 hour and 15 minutes. Run a knife around the crust before removing ring of the spring-form pan.

Makes 8 – 12 servings.

Originally published December 2012 in the Whitman-Hanson Express newspapers