Humboldt Fog Cheesecake Joy!
March 30th, 2011
The first time I had Cypress Grove’s Humboldt Fog goat cheese, I was silenced.
It is so wonderful on it’s own, spread on a hunk of crusty bread with a simple glass of red wine…
But adding to it’s wonderfulness is its versatility.
Chef Kate has whipped up a delicious recipe of:
Humboldt Fog Cheesecake with Honey Poached Figs
Cypress Grove Humboldt Fog® Cheesecake with Vanilla and Honey-Poached Figs
Adapted from cypressgrovechevre.com
Crust Ingredients
• 1.5 c crushed Effies Oatcakes
• 3 tablespoons sugar
• 4 tablespoons butter, melted
Directions Preheat oven to 325 degrees. Combine all the ingredients in a bowl and mix to coat the crumbs evenly. Press into the bottom of a 9 inch springform pan. Bake for 10 minutes. Cool to room temperature.
Cheesecake Ingredients
• 12 ounces Cypress Grove Humboldt Fog
• 8 ounces Smithfield cream cheese
• 1 vanilla bean, seeds only
• 8 ounces Vermont Butter & Cheese mascarpone cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon lemon juice
• 3 large eggs, separated
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar
Directions
Reduce the oven temperature to 275 degrees. Carefully cut the rind off of the goat cheese (the final product should be 10 ounces). Combine the goat cheese, cream cheese and vanilla seeds in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, scraping down the sides of the bowl when necessary. Add the mascarpone cheese and mix until combined. Add 1/3 of the can of sweetened condensed milk and mix until completely smooth. Mix in the remaining sweetened condensed milk, lemon juice and egg yolks. Pour into a large bowl. Thoroughly wash and dry the electric mixing bowl–it should be free of any fatty residue. Place the egg whites into the bowl with whip attachment and mix on medium speed until foamy. Add the cream of tarter and continue to whip to soft peaks. Slowly sprinkle in the sugar and whip to medium-stiff peaks. Fold the eggs whites into the cheese mixture just until streaks of egg whites are no longer visible. Place the springform pan onto a sheetpan. Pour the cheesecake batter over the cooled crust and bake for 45 minutes. Rotate the sheetpan and bake for 10 minutes longer. Cool at room temperature then chill overnight. Serve with Vanilla and Honey-Poached Figs.
Vanilla and Honey-poached Figs
Ingredients
• 1 cup honey
• 1½ cup water
• 1 vanilla bean
• 1 piece lemon zest
• ½ teaspoon lemon juice
• 6 black Mission figs
Directions
In a small pot, mix the honey and water. Scrape the vanilla bean and add the seeds and pod to the pot. Using a peeler, peel 1 piece of lemon zest from the lemon and add it to the pot along with the lemon juice. Cut the figs in half then place in the poaching liquid. Over medium-low heat cook until just tender. Cool. Store the figs in the liquid and keep refrigerated up to several days.
Yields one 9-inch cheesecake.
