Recipe by Chef Kate
A rich and delicious cheesecake from the artisans at Firefly Farm, Maryland. Most of the time is for cooling and chilling the cake.
For the Cake
- 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
For the Topping
- 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 See How It's Made
- 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.
- 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.
- 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.
- Pour the filling into the spring form pan and bake for one hour or until the cake has set.
- 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.
- Combine the topping ingredients and mix until smooth(You can buy caramel sauce or make your own).
- 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.
- If desired, sprinkle the top of the cake with graham cracker crumbs. Cut and serve.