|  home | feedback | help          
winter farmers markets recipes
Back to 2010 Winter Farmers Market Feature · Glossary · Recipes · Photos
Chef Heather Chittum, Dish Restaurant, Washington, D.C.
Chef Heather Chittum
Dish Restaurant
924 25th Street Northwest
Washington, D.C. 20037
(202) 338-8707
Goat’s Milk Cheesecake with Cherries, Almond Florentine and Port Wine Reduction
+ Click dish photo to enlarge

Goat’s Milk Cheesecake with Cherries, Almond Florentine and Port Wine Reduction
Heather Chittum of Dish - Washington, D.C.
Adapted by
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.

back to top

  • Brian McCracken and Dana Tough Rising Stars Page
  • Heather Chittum Rising Stars Page
  • Jason Bond Pig Heart Technique
  • Kate Zuckerman ICC Wrap-Up

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy