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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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The slight bit of wanginess of the goat cheese adds a whole new dimension to the cheesecake and tones down the completely rich sweetness of it. The almond crust also brings in some fun flavors, This is a sure-fire winner at any dinner, and it is really quite easy to prepare. Read more . i hope you enjoy it .........had this at a local winery it is so good.......... courtesy of supery winery cookbook Ingredients:
1 - cup sliced almonds |
1/2 cup brown sugar |
1/4 - cup melted butter |
5 - tablespoons corn starch |
1 - 3/4 cup sugar |
1 -3/4 - pounds cream cheese |
3/4 - pound goat cheese |
4 - whole large eggs |
1 - egg yolk |
1- teaspoon vanilla extract |
2 - teaspoons lemon zest |
2/3 - cup heavy cream |
Directions:
1. Preheat oven to 300 F.
2. Place spring form pan on a 14-inch square piece of foil. Fold excess foil up sides of pans (this will help seal pan when placed in water bath).
3. Line the bottom of a 10-inch springform pan with pan with parchment paper, or coat well with butter.
4. In a food processor combine almonds and sugar and pulse until finely chopped. Add butter and pulse until well incorporated (may add more butter if you feel the mixture is not moist enough).
5. Press almond mixture into base of pan.
6. Place pan in oven and bake for 10 minutes.
7. In a mixing bowl combine cornstarch and sugar.
8. Add cheeses to sugar and cream together with spatula or in electric mixing bowl using the paddle attachment. In a separate bowl, combine, eggs, egg yolks, vanilla and lemon zest. Slowly add this to the cheese mixture and incorporate well.
9. Add heavy cream and mix well. Pour mixture into prepared pan. Place spring form pan into a larger pan and fill with 1-inch of water to form a water bath.
10. Place in 300 F oven for one hour and 15 minutes.
11. Remove when the center is almost set (want some springiness). Let cool to room temperature then cover and place in refrigerator to chill overnight. ...........Unmold the next day.
12. Makes one 10-inch cake.
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