Chevre Cheesecake with Biscotti Crust

This recipe comes to us straight from the Sonoma wine country. The Russian River Wine Road travels through the wine producing region spanning from the Redwoods and Pacific Ocean to the hillsides of the Alexander Valley, through the Russian River and Dry Creek Valleys. The winerieshold several enticing events throughout the year but one in particular is called A Wine And Food Affair. Tasting Along The Wine Road. Wineries open their tasting rooms and their kitchens to visiting participants in the premier Sonoma County event.




Each winery has their chef prepare a very special dish just for this event. The pairing enhances both the wine and the luscious local Sonoma County Produce.




This recipe was served at the Kendall Jackson Winery with a Kendall-Jackson Camelot Vineyards Chardonnay. Showcasing Chevre cheese and rosemary, It has a sweet biscotti crust and makes the perfect appetizer.




I fell in love this cheesecake many years ago at an event my sister-in-law catered. She has used this recipe at many of her catering events and sometimes (when were lucky) at our family holiday gatherings. My daughter fell in love with it last October when she helped out at her first catering job. She has been begging for it ever since.



To her delight, I made it for a pot luck we recently attended. Without surprise, it was a big hit. You could half this recipe if it's a smaller gathering. For me, the recipe made a tart pan size and 12 mini cheesecakes. We tucked a few away for our Valentine dinner. A perfect beginning!






Chevre Cheesecake with Biscotti Crust

Recipe found at Wine Country News Letter
(Printable Recipe)
Crust
6 ounces soft butter
1-1/2 cup confectioner's sugar
2 cups all-purpose flour
1 cup biscotti crumbs
1/2 cup ground walnuts


Filling
2 cups cream cheese, room temperature
1 cup goat cheese
4 eggs
1/2 cup sugar
1 tablespoon chopped rosemary
1 teaspoon salt


Preheat over to 225 degrees. Place butter, confectioner's sugar, flour, walnuts and biscotti crumbs in a 5-quart mixing bowl with a paddle attachment. Beat on low speed until ingredients are incorporated. Do not cover mix.


Press the dough into pan, being careful to press the dough evenly on the bottom and sides of pan. Place pan in the refrigerator for 30 minutes to allow the dough to set. Place cream cheese and goat cheese in a 5-quart mixing bowl with paddle attachment and beat on low speed until incorporated. Add eggs one at time until incorporated. Add sugar, rosemary, and salt. Mix for one minute.


Remove pan with crust from the refrigerator and pour the batter into the pan. Place in oven and bake for 30-40 minutes. Check for doneness with a toothpick or cake tester. The toothpick will be clean and the cheesecake will not be fluid. If the batter is still runny, turn the oven off and allow cake to remain in the oven until firm. Remove from oven and allow to cool.


Serve with Kendall-Jackson Camelot Vineyards Chardonnay