INGREDIENTS
Cheesecake:
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
METHOD
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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