2. Goat Cheese Cheesecake with a Rosemary, Cranberry, Honey Sauce
What you need:
For the crust:
12 graham crackers
½ cup sliced almonds
4 ounces of butter, plus a small amount to grease the pan
⅛ tsp cinnamon
Salt
For the filling:
12 ounces of cream cheese
20 ounces of goat cheese
A cup of sugar
⅛ tsp salt
Tbsp cornstarch
⅓ cup heavy cream
Tsp vanilla extract
¼ tsp lemon juice
4 eggs, separated
For the topping:
2 cups cranberries
A cup of honey
A sprig of fresh rosemary
Zest of an orange
How to make:
Warm the goat and cream cheese on the counter. Preheat oven to 350 degrees. Coat a 9-inch pan with butter. Toast the almonds and then grind with the graham crackers in a food processor. Add in the salt and cinnamon. Melt butter and mix with the graham crackers. Press into the bottom of the pan. Bake 10 minutes. Remove and allow to cool.
Lower oven temp to 300. Separate the eggs, reserving the yolks. Add the egg whites and cream of tartar to mixing bowl and beat until foamy. Pour in ½ cup sugar, beat until soft peaks form. Add in both cheeses, rest of the sugar, salt, and cornstarch. Mix until it looks like thick frosting. Add in the vanilla, lemon juice, and heavy cream.
Mix until smooth. Add egg yolks one at a time. Fold in egg whites. Pour the batter into the pan. Place the pie pan in a roasting pan that has about an inch of water in it. Bake for 45 to 60 minutes. It is done when the top starts to turn golden. Cool for an hour and serve.