Bass Lake Chevre Cheesecake with Raspberry Sauce
- Makes: 12 servings
- Prep 20 mins
- Stand 30 mins
- Bake 1 hr to 1 hr
- Cool 2 hrs
- Chill At least 4 hrs
Featuring foods from around the world, the Immigrant Room restaurant at the American Club Resort in Kohler, Wisconsin, pays homage to workers from many countries who first lived in this historic building. Chef Gregg Wangard is on a mission to elevate palates beyond the standard squeaky cheese curds, cheddars, and Colby Jacks. The restaurant features more than 30 of Wisconsin's artisanal cheeses, including the one used in this Bass Lake Chevre Cheesecake with Raspberry Sauce.
Ingredients
-
1
8 -
ounce package
cream cheese
-
1
3 -
ounce package
cream cheese
-
4
slightly beaten eggs
-
8
ounces
Bass Lake Chevre Cheese or any goat cheese
-
1/2
cup
sugar
-
2
teaspoons
vanilla
-
1 1/2
cups
mascarpone cheese
-
Raspberry Sauce (see recipe below)
Directions
- Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, wrap the bottom and side of an 8-inch springform pan with foil.
- In a large mixing bowl, bat cream cheese, goat cheese, sugar, and vanilla with an electric mixer until combined. Beat in mascarpone cheese until smooth. Stir in eggs.
- Pour cream cheese mixture into pan. Place pan in the center of a large roasting pan. Pour enough boiling water into the roast pan to reach halfway up the side of the springform pan. Cover the entire roasting pan with foil. Pierce the foil in several places.
- Bake in a 325 degree F oven for 1 hour. Carefully lift up a corner of the foil to allow the steam to escape. Re-cover the pan. Bake for 20 to 25 minutes more or until a 2-1/2-inch area around the outside appears set when gently shaken.
- Cook completely in pan on a wire rack. Using a small sharp knife, loosen the cheesecake from side of pan. Remove the side of the pan. Cover and chill at least 4 hours before serving. Serve with Raspberry Sauce. Makes 12 servings.
Raspberry Sauce
Ingredients
- 3
cups
fresh raspberries
- 1/3
cup
sugar
- 1
teaspoon
cornstarch
Directions
- Place half of the raspberries in a food processor or blender. Cover and blend until berries are smooth. Press berries through a fine sieve; discard seeds. Repeat with the remaining raspberries. (You should have about 1-1/2 cups puree.) In a small saucepan, combine sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hours. Makes about 1 cup.