GOAT CHEESE CHEESECAKE with Cracked Pepper Beef Strips and Berries in Cabernet Sauce
Ingredients:
Crust-
2 C. graham cracker crumbs
1/4 C. packed light brown sugar
1 stick butter, melted
Pinch of salt
Filling-
2 8 oz. packages cream cheese, at room temperature
1 12 oz. log of goat cheese
12 oz. sour cream
4 eggs
1 C. sugar
2 t. vanilla extract
Topping:
1 3 oz. bag of Alexander Gourmet Smoked Beef Strips, scissored and finely chopped
2 C. strawberries, blueberries and raspberries in Cabernet Sauvignon syrup (see below)
Cabernet Sauvignon Syrup:
1 C. Cabernet Sauvignon
1/2 C. sugar
1 C. water
Heat water and add sugar. Stir until sugar dissolves. Add Cabernet Sauvignon and stir.
Special equipment: 12 section muffin pan
Directions:
Preheat the oven to 450 degees. Spray the bottom of a 12 section muffin pan with non-stick cooking spray.
To make the crust:
Combine the graham crackers, sugar, salt and melted butter until moistened. Press the crumb mixture into the bottom of the individual muffin cups and go slightly up the sides.
To make the filling:
Beat the cream and goat cheese in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the 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 individual cups in the muffin pan. Place the muffin pan into a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake for 55 to 60 minutes. NOTE: If the cakes start to brown, tent the pan with aluminum foil.
Transfer the cakes to a rack; cool 1 hour. Refrigerate until the cheesecakes are cold, at least 8 hours.
Remove the cheesecakes from their forms and place on individual plates. Sprinkle about 3/4 T. of the finely chopped Cracked Pepper beef strips over each individual cheesecake. Drizzle 1-2 T. of the Cabernet Sauvignon syrup with the berries over each cheesecake. Serves 12.
Ingredients:
Crust-
2 C. graham cracker crumbs
1/4 C. packed light brown sugar
1 stick butter, melted
Pinch of salt
Filling-
2 8 oz. packages cream cheese, at room temperature
1 12 oz. log of goat cheese
12 oz. sour cream
4 eggs
1 C. sugar
2 t. vanilla extract
Topping:
1 3 oz. bag of Alexander Gourmet Smoked Beef Strips, scissored and finely chopped
2 C. strawberries, blueberries and raspberries in Cabernet Sauvignon syrup (see below)
Cabernet Sauvignon Syrup:
1 C. Cabernet Sauvignon
1/2 C. sugar
1 C. water
Heat water and add sugar. Stir until sugar dissolves. Add Cabernet Sauvignon and stir.
Special equipment: 12 section muffin pan
Directions:
Preheat the oven to 450 degees. Spray the bottom of a 12 section muffin pan with non-stick cooking spray.
To make the crust:
Combine the graham crackers, sugar, salt and melted butter until moistened. Press the crumb mixture into the bottom of the individual muffin cups and go slightly up the sides.
To make the filling:
Beat the cream and goat cheese in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the 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 individual cups in the muffin pan. Place the muffin pan into a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake for 55 to 60 minutes. NOTE: If the cakes start to brown, tent the pan with aluminum foil.
Transfer the cakes to a rack; cool 1 hour. Refrigerate until the cheesecakes are cold, at least 8 hours.
Remove the cheesecakes from their forms and place on individual plates. Sprinkle about 3/4 T. of the finely chopped Cracked Pepper beef strips over each individual cheesecake. Drizzle 1-2 T. of the Cabernet Sauvignon syrup with the berries over each cheesecake. Serves 12.
