Chevre Cheesecake with Biscotti Crust

Chevre Cheesecake with Biscotti Crust

Recipe found at Wine Country News Letter

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 325 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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