Thursday, April 28, 2011

delicious

Cheesecake is my favorite dessert ever. EVER. Its delicious, and I dare you to not like it.  Anyhow, I was looking around at the house beautiful website and this recipe caught my eye. Strawberry Basil Goat Cheesecake. YUM. So unexpected with the basil and goat cheese, but it sounds like a match made in heaven. Thank you Tyler Florance for giving us this recipe (below).

"This is a really special recipe of mine that I've been carrying around for years, and it's without a doubt the best cheesecake I have ever tasted. The texture is light and refreshing, almost like a crème brûlée. It's fantastic with any fruit, but because strawberries are approaching the peak of their season, we're going to give them their just due. With the sprinkling of basil and goat cheese on top, the combination of flavors is mind-blowing." (tyler florence)

Strawberry Basil Goat Cheese Cake
Serves 6 to 8
Ingredients
10 ounces graham crackers
1/2 teaspoon ground cinnamon
1 stick (4 ounces) unsalted butter, melted
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 pint sour cream, at room temperature
3 eggs, at room temperature
1 cup sugar
Zest and juice of 1 lemon (I use Meyer lemons)
1/2 teaspoon vanilla extract
For the Topping
6 ounces fresh strawberries, stems removed and cut in half lengthwise
1/4 cup sugar Juice of 2 lemons
2 ounces Grand Marnier
1/2 cup fresh basil leaves
2 tablespoons crumbled goat cheese, frozen

Directions
1. Preheat oven to 325 degrees.
2. In a large pan or kettle, heat 6 cups of water just to boiling and set aside.
3. In a food processor, combine the graham crackers, cinnamon, and melted butter and process until the graham crackers are finely ground and the mixture holds together slightly and is evenly moistened. Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil. Press the graham cracker mixture into the bottom of the pan to a 1/4-inch thickness. Smooth the crust, using the base of a juice glass. Chill uncovered until ready to use.
4. In a food processor, mix the cream cheese, goat cheese, sour cream, eggs, sugar, vanilla, and lemon zest and juice, scraping down the sides as needed until the mixture is smooth. Pour the mixture into the prepared pan.
5. Place the pan in the center of a large roasting pan. Place the roasting pan on the center rack of the oven. Carefully pour enough hot water into the roasting pan to a depth of 1½ inches around the cheesecake.
6. Bake for 45 minutes. The cheesecake should be firm on the edges but still jiggle in the center. Let the cake cool in the pan for at least 45 minutes at room temperature. Then chill uncovered until ready to serve.
7. In a large saucepan, combine the strawberries, sugar, lemon juice, and Grand Marnier and cook over a medium heat for five to seven minutes, or until the sugar has melted and the mixture has thickened slightly. Remove the strawberries and continue to cook for another three to five minutes, or until the syrup has reduced by half. Remove the pan from the heat and let cool.
8. Spoon the strawberries and syrup liberally over the cheesecake. Serve garnished with the basil leaves and crumbled goat cheese.

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