Citrus and Smoked Salt on Chevre Cheesecake

Citrus Jam Cheesecake
For the crust:
  • 2 ounces mexican chocolate (such as Ibarra)
  • 2 ounces semisweet chocolate
  • 10 chocolate graham crackers
  • 2 teaspoons cinnamon
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons unsalted butter

Preheat oven to 350 degrees F. Chop chocolate into chunks and run through a food processor until chunks are pea-sized. Add chocolate graham crackers and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon, cayenne, and brown sugar. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool. Once cool, wrap outside of springform pan with heavy duty aluminum foil.

For the Cheesecake:
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (12 ounce) log goat cheese
  • 12 ounces creme fraiche or 12 ounces sour cream
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • TLF Citrus and Smoked Salt jam

Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche (or sour cream) and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.

Pour the filling into the prepared crust. Place in a roasting pan and pour boiling water into roasting pan until it comes halfway up the side of the springform pan. Place in preheated 350 degree F oven and bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of TLF Citrus and Smoked Salt jam over the surface.

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