Goat Cheese Cheesecake W/Caramel Sauce & English Walnuts

"A rich and delicious cheesecake from the artisans at Firefly Farm, Maryland. Most of the time is for cooling and chilling the cake."
 
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Ready In:
4hrs 30mins
Ingredients:
16
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Just fabulous. Rich, creamy, dreamy, and goat-y! The caramel and walnuts really make it special. I added maple roasted pears to mine and it was over the top.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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