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| KEY LIME-CHIPOTLE PEPPER GOAT CHEESECAKE |
| Yields: 8 servings |
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| Ingredients: Crust |
2 lb butter
2 C sugar
8 C flour, all purpose
pinch salt
1 C butter, melted
1 C sugar
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| Ingredients: filling |
2 lb smooth goat cheese
2 lb cream cheese
4 oz sour cream
18 oz sugar
25 oz Key Lime juice
12 chipotle peppers, deseeded
8 oz cream
16 eggs
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| Method: crust |
| Combine first four ingredients in a mixer and mix until incorporated.
Roll out into a 1/2" thick shape (round or square) to chill in the refrigerator for one hour.
Bake at 350 until light golden brown (about 25-30 minutes).
Remove-Cool. Crumble and add 1 cup melted butter
and 1 cup sugar.
Work mixture together and press into the bottom of baking pans.
Combine and mix with paddle until smooth
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| Method: Filling |
| In a bowl, combine goat cheese, softened cream cheese, sour cream and sugar.
In a food processor puree: 25 oz Key Lime juice, 12 deseeded
chipotle peppers and 8 oz cream.
Add the lime-pepper mixture to the cheese mixture and beat
until incorporated.
Add 16 eggs in stages and beat for 2 minutes.
Pour cheesecake into pan on top of crust and bake at 350 in
a water bath for 35-45 minutes.
Cover with parchment paper if you do not want the cheesecake
to brown.
Cool.
Serve with key lime garnishes and cracked black pepper honey.
Chantilly cream is a nice contrast to the zesty cheesecake. |
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