Goat Cheese Cheesecake W/Caramel Sauce & English Walnuts |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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A rich and delicious cheesecake from the artisans at Firefly Farm, Maryland. Most of the time is for cooling and chilling the cake. Ingredients:
2 cups graham cracker crumbs |
1/2 cup english walnuts, chopped |
2/3 cup unsalted butter, melted |
24 ounces cream cheese, room temperature |
9 ounces chevre cheese, room temperature (one log) |
1 1/2 cups sugar |
1 cup sour cream |
3 eggs, lightly beaten |
1 tablespoon cornstarch |
1/3 cup heavy cream |
1 teaspoon vanilla |
1/3 cup sour cream |
1/3 cup chevre cheese, room temperature |
3 tablespoons honey |
1 cup caramel sauce |
1 cup english walnuts, chopped |
Directions:
1. Preheat oven to 350° Fahrenheit. In a mixing bowl, combine the crumbs, English Walnuts, and butter together. Press the mixture into a 10-inch spring form pan. Allow the crust to come up the sides of the pan. Place the pan in the refrigerator and allow the crust to chill completely.
2. In a food processor, a stand mixer, or a large bowl (this is not difficult to make by hand)combine the cream cheese, Allegheny Chevre, sugar, and sour cream and blend until smooth.
3. Add the eggs a little at a time until incorporated. Dissolve the cornstarch in the cream and add to the cheese mixture. Fold in the vanilla.
4. Pour the filling into the spring form pan and bake for one hour or until the cake has set.
5. After removing the cake from the oven, run a knife around the edges of the pan to prevent the cake from cracking and allow to cool; once cool, keep it in the springform pan and place in refrigerator to chill.
6. Combine the topping ingredients and mix until smooth(You can buy caramel sauce or make your own).
7. After the cake has chilled, spread the topping evenly over the cake and, still keeping it in the pan, chill it again until the topping is set.
8. If desired, sprinkle the top of the cake with graham cracker crumbs. Cut and serve.
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