Saturday, March 27, 2010

Goat Cheese Cheesecake

Seasonal Recipe of the Week
Goat cheese cheesecake is something I have been serving for years and it’s always a big hit. Just make sure to tell your guests it's savory not sweet or they will be very upset when its shows up atop their salad.

1/2 cup each black and white sesame seeds
1 cup Panko
8 ounces (1 cup) melted butter
1 lb fresh goat cheese
1 lb cream cheese
1 lb. Sour cream
6 eggs
Salt and pepper to taste
1 tablespoon each fresh chopped tarragon, thyme, and basil
1 tablespoon cornstarch

Preheat your oven to 300 degrees. To make the crust combine melted butter, sesame seeds, and Panko and mix together. Press into the bottom of 9-inch springform pan till ready to use and refrigerate.

To make filling, it’s best to bring all your ingredients to room temperature. It will blend more easily. Combine everything but the eggs in the bowl or your electric mixer and whip till smooth. Now add your eggs one at a time. Pour mixture into prepared pan and give it a little shake to level the top. Place pan in a bain Marie filled with boiling water and bake for 1 hour and 15 minutes, till the cake jiggles and starts to crack around the sides. It will solidify upon cooling. Best made one day ahead of serving. Run knife around outside of pan before opening spring form pan. Top with sliced roast vegetables and serve with a pretty salad.