July 30 is National Cheesecake Day, who knew? (I imagine the folks at Cheesecake Factory did.)
So, I decided that for my first blog back from my hiatus, I would share with you my favorite cheesecake recipe. I developed this recipe in the early '90s when goat cheese was not so ubiquitous, but it does lend a nice aromatic quality to the cake. For the sake of time and ease I will defer to you on the crust, but store-bought graham cracker is fine (rarely a phrase spoken or written by me).
Cheesecake Day Cheesecake
For the Cheesecake Batter
16 oz. goat cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1/2 cup white chocolate - melted
2 tsp. vanilla extract
In a mixer add goat cheese, cream cheese, sugar, and salt and beat with the paddle on medium until smooth, stopping occasionally to scrape down the sides of the bow. Beat until very creamy. Stop the mixer and add the sour cream, chocolate, eggs and beat until combined.
Ladle the mixture into your pie crust or spring form pan and bake at 340 for about an hour. For doneness, give it the jiggle test ... it should really not jiggle at all. Let cool for at least 40 minutes.
Top with Five Spiced Cherry Relish
2 cups pitted fresh cherries
1/4 cup brown sugar
1/2 cup red wine
1 pinch five spice powder
Bring sugar, wine, and five spice to a boil and let reduce by half. Add cherries and simmer for 5 minutes-serve hot or cold.