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Megans Cookin: Chevre Cheesecake with Biscotti Crust

Monday, February 16, 2009

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)
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

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

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Blogger Reeni said...

That's a whole lot of beautiful cheesecake. How scrumtpious!! I love the crust and the rosemary, yummy!!!

February 16, 2009 at 6:56 PM  
Blogger Proud Italian Cook said...

Wow, What a unique and awesome recipe! Thanks!!

February 16, 2009 at 7:43 PM  
Blogger Sara said...

Yum, these little cheesecakes look delicious! What a creative idea. :)

February 16, 2009 at 7:48 PM  
Blogger Sara said...

These are so pretty! You can't go wrong with a biscotti crust.

February 16, 2009 at 9:37 PM  
Blogger Abby said...

YUM!!!! you rock megan, as always ;)

February 17, 2009 at 1:40 AM  
Blogger April said...

Megan, theses look very professional!! what kid of biscotti crumbs did you use?

February 17, 2009 at 5:33 AM  
Anonymous Anonymous said...

They actually have a cookbook for that event now! That's where I thought you were going to say you got the recipe, but then I saw you reference the newsletter. I got the cookbook at the end of 2007 when I went to that area for the first time and LOVED IT!

February 17, 2009 at 8:19 AM  
Blogger Maria said...

The cheesecake looks fantastic! I love rosemary, I bet the flavor is so good!

February 17, 2009 at 8:21 AM  
Blogger Laurie said...

I would love this Megan.. Thank you for sharing it with us! You did such a beautiful job presenting it to us too.. :)

February 17, 2009 at 11:37 AM  
Anonymous Anonymous said...

I love trying gourmet cheesecakes and will definitely try making this one. Here is another gourmet one that I enjoyed making

February 17, 2009 at 11:52 AM  
Blogger stephchows said...

WOW, this looks amazing Megan!!! I wish I could grab a slice :)

February 18, 2009 at 10:28 AM  
Anonymous Anonymous said...

Megan this is amazing I'm going to take it to a party next week. Do you use biscotti that is icing additions or flavors?

February 18, 2009 at 11:00 AM  
Anonymous Anonymous said...

Fantastic photos and recipe! Can't wait to try this one. Thanks for posting.

February 18, 2009 at 10:19 PM  
Blogger The Blonde Duck said...

That is so elegant! Wow! I'm impresed!

February 19, 2009 at 3:30 AM  
Blogger Glenna said...

Mmmmmmmmm.....goat cheese!

February 20, 2009 at 4:40 AM  
Blogger Barbara Bakes said...

I would have never thought to put this combination together, but it sounds great!

February 20, 2009 at 7:07 AM  
Blogger Teresa Cordero Cordell said...

Megan, what a romantic dessert/appetizer. So glad you saved some for your Valentine's Day dinner. I have got to try it. My daughter and I love cheesecake. Thank you for the great recipe. You are such a love.

February 20, 2009 at 10:24 AM  
Blogger test it comm said...

Those cheesecakes look good! I really like the sound of using goat cheese in a cheesecake!

February 21, 2009 at 1:29 PM  
Blogger Elidet Reyes said...

Looks yummy! I think I have an Easter recipe! Thanks for sharing!

February 22, 2009 at 12:20 AM  
Blogger Deborah said...

I have GOT to try this recipe!

February 28, 2009 at 1:59 PM  
Anonymous Anonymous said...

this recipe was used for a wine tasting event recently and it turned out absolutely lovely. I thought of several other herbs that could be substituted...I thought lavender would be very nice.

March 8, 2009 at 10:29 AM  
Anonymous Michelle said...

Megan, I want to make this cheescake for a dinner party. How far ahead could I make it? I love your blog. Thanks so much!

October 27, 2009 at 5:38 AM  
Blogger Megan said...

I made this cheesecake several days in advance of my party. It also freezes very well. So make it a few days in advance and serve fresh or a few weeks in advance and freeze untill ready to use.

October 27, 2009 at 7:08 AM  
Anonymous Michelle said...

Thanks so much for replying!

October 29, 2009 at 12:35 PM  
Blogger spanish girl said...

Hello Megan, I am in the middle of making the cheesecake and am not sure which size pan to use. In your blog you mention you used a tart pan and made also 12 individual cheesecakes. If I wish to use only one pan which size do I need and will I have enough mix for two eight inch tarts?? Please help this is for tonight, New Year´s Eve...

December 31, 2009 at 3:27 AM  
Blogger spanish girl said...

Hi again Megain I forgot to ask you send your follow up comment to my email address. Thanks and Happy New Year!!

December 31, 2009 at 3:28 AM  
Blogger Megan said...

Isabel-I couldn't find your e-mail on your profile so I'm replying here.
The pans that I used were one 13X4 inch tart pan and my mini cheesecake pan which makes 12 mini cheesecakes. It would have easily made 2 13X4 inch tarts. Yes, you could make two 8 inch pans easily. Probably with some left over! Let me know how it goes and how you like them! Happy New Year to you!

December 31, 2009 at 7:44 AM  
Blogger spanish girl said...

Thanks for the pan sizes. I ended up using the two 8" round tart pans and they worked very well. The cheesecake was a success at our New Year´s Eve dinner as appetizers. I saved 1/2 for us for todays lunch... I do want to mention that I added one tablespoon more butter to the crust to make it easier to use. Thanks again for your quick reply and the best New Year to you and your readers from Málaga Spain!!! p.s. I made my own biscotti the night before as here I could not find any and at a local gourmet shop the didn´t even know what they were. Some gourmet shop!!!

January 1, 2010 at 4:59 AM  
Blogger lmorley13 said...

Happy New Year. I have a question on the cheesecake recipe. It says 6 oz butter, is that correct or is it 6 tbsps, seems like a lot. Also it says "do not cover mix". Not sure why anyone would even think to do that. Are you sure it is not a typo in the newsletter and maybe it should say " do not overmix"

January 1, 2010 at 5:23 AM  
Blogger Megan said...

Imorley-It is a typo about covering it. Thanks for catching that!!!
The butter, I do use 6oz. a cube and a hald. Sounds like a lot, but it makes a lot of crust! I hope you enjoy this recipe as much as my family does. It's been made many many times. :)
Happy New Year to you! :)

January 1, 2010 at 9:02 AM  

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