Goat Cheesecake With Port Cherry Sauce Recipe
Servings: 12
Ingredients
- 2 ounce white chocolate, roughly minced
- 6 ounce hazelnut paste (available at specialty bakery supply stores)
- 2 ounce feuillantine (available at specialty bakery supply stores) or possibly 2 ounce cornflakes butter for greasing sugar for dusting For the Goat Cheese Filing
- 14 ounce fresh goat cheese, softened at room temperature
- 1 x 8 ounce cream cheese, softened, at room temperature (don't use whipped variety)
- 3/4 c. granulated sugar
- 2/3 c. heavy cream
- 6 x (large) Large eggs For the Port Sherry Sauce
- 1 c. dry cherries
- 3/4 c. cherry juice
- 1/4 c. rube port
- 1 tsp cornstarch
- 1 Tbsp. cool water
Directions
- In a double boiler over simmering water, heat chocolate and praline paste together. Stir in the cereal and mix well to combine. Spread the chocolate and praline mix onto a parchment-lined baking sheet. Place another sheet of parchment on top of the mix and roll with a rolling pin till 1/8-inch thick. (For a large cheesecake, roll the crust in a rough circle at least 8 inches across.) Transfer the crust to the freezer and refrigeratefor half an hour.
- Remove crust from the freezer and carefully remove the top parchment from the chocolate. Using a round metal cutter, cut the crust to fit 8 to 12 individual ramekins. Heat the cutter and make sure it is dry. (For a large cheesecake, use the ring of an 8-inch springform pan as your guide and cut with a warm, dry knife.) Set crusts aside.
- For the Goat Cheese Filing:Preheat oven to 250 degrees Fahrenheit. With an electric mixer beat the goat cheese, cream cheese and sugar till smooth. Stir in cream just to incorporate. Scrape down the bowl as you stir to incorporate all the cheese and prevent lumps.
- In a separate bowl, lightly beat the Large eggs. Gradually mix half the beaten Large eggs into the cheese mix till combined. Scrape down the bowl and add in the remaining Large eggs. Butter and sugar the sides of the ramekins or possibly springform pan. Seal the outside of the springform pan with foil to prevent any water from getting in. Pour in filling. Place ramekins or possibly pan in a shallow pan with water halfway up the sides. Bake in water bath for 25 min
- (45 min for a large cheesecake).
- Remove and let cold at room temperature. To prevent the large cheesecake from cracking, invert a bowl over the pan as the cake cools. When cold, cover with plastic wrap and chill.
- For the Port Sherry Sauce:In a small pot, combine cherries, cherry juice and port. Bring to a boil. Remove from heat and allow to cold. Dissolve the cornstarch in the cool water. Whisk the cornstarch mix into the cherry liquid. Return to a boil, reduce heat, and simmer till sauce thickens-about 2 min. Remove from the heat and allow to cold.
- To Assemble:Place praline crusts on plates. Unmold cheesecake onto crusts. For a large cheesecake, cut wedges of the crust with a warm, dry knife. Place wedges of cheesecake on top. Arrange a few cherries on top of the cheesecake and spoon sauce and more cherries around.
- Yields 8 - 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 175 | 60% |
| Total Fat 19.9g | 25% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 224mg | 9% |
| Potassium 110mg | 3% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.73g | 12% |
| Protein 10.87g | 17% |
