Guido’s Chèvre Cheesecake
Jim Gop, the in-house chef at Guido’s Fresh Marketplace, has come up with a dessert that takes full advantage of the season and local bounty. “Goat’s cheese is never better than at this time of year,” he says. “Soft, slightly chalky with a hint of lemon, these qualities lend themselves well when incorporated into this particular cheesecake. You also can get double enjoyment knowing that this cheesecake is almost 100 percent local: Rawson Brook Monterey Chèvre, Hawthorne Valley plain yogurt, North Plain Farm eggs, Maple Hill Milk, Ronnybrook Farm butter, Rulison honey, Baldwin & Sons vanilla, Bola Granola (for crust) and Berkshire Preserves blood orange marmalade.” Amazing. “Indulge and feel good about supporting local producers,” he says.
Monterey Chèvre Cheesecake with Orange and Walnuts
For the crust:
2 cups Bola Granola
1/4 cup butter, melted
2 tbs. local honey
For the filling:
16 oz. Monterey Chèvre cheese
1 cup Hawthorne Valley plain or vanilla yogurt
3 local eggs
1/4 cup local milk (try High Lawn Farm or Ronny Brook)
3 tbs. butter, melted
1/3 cup local honey
1 tsp. vanilla extract
zest of one lemon
1/2 cup orange marmalade or jam (preferably Berkshire Preserves)
2 tbs. water
1/2 cup toasted walnuts, coarsely chopped
1. Preheat oven to 350 degrees.
2. Place Bola Granola into a food processor and pulse 5 or 6 times until it reaches the consistency of crushed graham crackers. Combine granola, butter and honey and press mixture firmly on the bottom and up the sides of a 9 inch spring form pan or pie plate. Bake crust for 10 minutes. Cool before adding the filling.
3. Lower oven temperature to 300 degrees.
4. Combine chèvre, yogurt and eggs. With an electric mixer, beat until smooth. Add milk, butter, honey, vanilla extract and lemon zest, beating until well blended. Pour into cooled crust and bake at 300 degrees until the center jiggles like Jell-o when nudged, about 55 to 65 minutes. Insert a small pin or toothpick into center. If it comes out clean, the cake is done. Chill for at least 2 hours or overnight. (Or to speed setting process, place in freezer and check after about an hour.)
5. Combine the marmalade and water in a small saucepan. Heat until just hot; spoon orange sauce and chopped walnuts over slices of cheesecake and serve.