Goat’s Milk Cheesecake with Cherries, Almond Florentine and Port Wine Reduction
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Goat’s Milk Cheesecake with Cherries, Almond Florentine and Port Wine Reduction
Heather Chittum of Dish - Washington, D.C.
Adapted by StarChefs.com
December 2009
Yield: 12 servings


13 ounces Pipe Dream’s goat cheese, room temperature
10 ounces cream cheese, room temperature
½ cup granulated sugar
½ vanilla bean, seeds scraped
4 eggs
1 cup crème fraiche

Almond Florentines:
1 ounce water
2 ounces light corn syrup
4 ounces unsalted butter
½ pound dark brown sugar
6 ounces almonds. blanched, toasted and chopped small
4 ounces cake flour

Port Wine Reduction:
4 cups port
1 cup sugar

Cherry Compote:
6 cups cherries, pitted and halved
2 ounces water
3 ounces granulated sugar
1/8 teaspoon salt
1 ½ ounces cherry brandy


For the Cheesecake:
Preheat oven to 300°F.  With the paddle attachment of a standing mixer, beat the goat cheese, cream cheese, sugar and vanilla until smooth.  Add eggs one at a time.  Scrape down the sides of the bowl.  Add crème fraiche.  Line a flat ½ sheet tray with parchment paper.  Place ring moulds on sheet tray. Fill ring moulds evenly with cheesecake batter.  Bake cheesecakes in a water in the oven bath for approximately 25 minutes or until set.  Chill.

For the Florentines:
In a medium saucepan warm the water, corn syrup, butter and sugar.  Add the almonds and flour.  Stir to combine.  Chill.  Preheat oven to 350°F.  Form chilled dough into small balls the size of a quarter.  Space cookies on a Silpat-lined sheet tray.  Cookies will spread.  Bake for approximately 6 minutes or until golden brown.  Remove from oven and let sit for a few minutes to harden.  Once slightly cooled, trim with a cookie cutter.

For the Reduction:
In a medium sauce pan combine port and sugar.  Cook over low heat until reduced by half.  Sauce should be thick and syrup-like in consistency.  Chill.

For the Compote:
Combine all ingredients in a medium saucepan over medium heat. Bring mixture to a simmer.  Cook for 2-3 minutes, then turn off heat.  Let cherries steep in liquid for 5 minutes longer before removing them from the liquid.

To Assemble and Serve:
Plate each cheesecake with a few of the almond Florentines. Top with cherry compote and drizzle with port reduction.

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