This is a cheesecake I created in the restaurant I work at, Frankie Rowland’s, in Roanoke, Virginia. I modified it a bit and it turned out great! It’s perfect for your next dinner party.
Serves as many slices as you can get.
Goat Cheese Cheesecake:
- 2/3 box of gingersnap cookies crushed fine
- 2 sticks (1 cup) butter, melted
- 2 8oz (16 oz total) packages of cream cheese, softened
- 4 Tbsp sour cream
- 12 oz of creme fraiche or Crema Mexicana
- 12oz goat cheese
- 1 cup sugar
- 2 tsp vanilla extract
- 4 eggs
- Preheat oven to 350F degrees.
- Place gingersnaps in a food processor and pulse, or place in large bag and beat, until they become fine crumbs.
- Place crumbs in a bowl and add the melted butter. Mix together butter and cookie crumbs until the mixture begins to clump together like semi-wet sand.
- Spray the cheesecake pan with non-stick spray, then press the gingersnap clumps into the bottom of the pan as a base and pat down until even.
- Place a whisk attachment to your electric mixer, and add the cream cheese (softened), sour cream, creme fraiche, sugar, vanilla extract, and goat cheese. Blend until well incorporated. Do not over-blend.
- Turn the mixer down to a low speed and add the eggs one at a time and mix in well. Pour the cheesecake mixture into the cheesecake pan over top the gingersnap base.
- Pour very little water into the bottom of a baking sheet larger than your cheesecake pan and place it in the oven.
- Place the cheesecake pan in the water baking sheet and bake at 350F degrees for 1hr and 10 min.
- Once baked, let cool for an hour at room temperature.
- Finally, let cheesecake sit in the fridge for 12 hours to let it firm up.
Red Wine Chocolate:
- 12 oz bottle of red wine
- 2 cinnamon sticks
- 2 cups sugar
- 2 Tbsp of vanilla extract
- 15oz bittersweet chocolate
- Pour the whole bottle of wine into a large pot and let it reduce by half.
- Let the alcohol boil out and place the cinnamon sticks and sugar in. Mix well.
- Add the vanilla extract and chocolate once reduced. Mix well until a nappe consistency.
- Let cool in the fridge.
- After heating in the microwave for 20 seconds, use as a sauce for the cheesecake or pour the whole mixture over top the cheesecake and let it sit like I did.
- 1lb of cherries
- 2 cups of sugar
- Deseed the cherries and crush in a bowl.
- Add the sugar to the cherries and let sit in the fridge for 2-3 hours or overnight.
- Next, drain the cherry juice into another bowl using a colander to catch any lumps.
- Reduce the sweetened cherry juice in a saucepan until the mixture is a nappe consistency. Drizzle over the cheesecake.