Tuesday, October 12, 2010

Goat Cheesecake with Hazelnut Brittle and Blood Orange Caramel Sauce

I only made this once, years ago. It was delicious, though, so when a friend who has gone dairy-free for her nursling asked if a goat-cheesecake was possible, I responded in the affirmative. And I typed this whole thing out while MY baby slept. All that hard work should be shared with MANY wonderful ladies, I think, so, without further delay...

Goat Cheesecake with Hazelnut Brittle and Blood Orange Caramel Sauce

1 egg
1 Egg yolk
10.5 oz goat cheese
5 oz crème fraiche
3.5 oz granulated sugar
Pinch of salt

Preheat oven to 300, grease six indivudal sized ramekins
Mix eggs, sugar and salt together, whisk until smooth.
Add goat cheese and and whisk smooth
Add crème fraiche and whisk unstil just combined. (Do not overwhisk, or cake will be grainy.)
Pour into molds, and bake 20-25 minutes, ratating halfway through. Centers should be just set.
Remove from oven, allow to cool. Chil in refrigerator for at least 30 minutes. Loosen with knife to unmold. These will keep refrigerated for 4 days.


1/8 tsp cream of tartar
½ c toasted skinned and finely ground hazelnuts
¼ tsp finely ground salt
1/3 c water
Preheat oven to 350, line an 11x17 baking pan with archement (or silpat, love those)
Place sugar, cream of tartar and water in a small sauce pan, cover. Heat on high until it boils, uncover, reduce heat to medium high and cook until sugar is dark golden brown. Pour onto prepared shhet to cool and harden. Break into small pieces and grind fine in food processor.
Stir in ground hazelnuts.
Place clean parchment or silpat on baking sheet, spread caramel/nut mixture evenly in a thin layer.
Bake until caramel melts and bubbles, about four minutes. Remove, and sprinkle sea salt over hot caramel.
Cool, and regrind, will keep in airtight container for up to three weeks.

Blood Orange Sauce:

4.5 oz granulated sugar
1/8 tsp cream of tartar
½ c blood orange juice
¼ to 2 tbs water
Combine sugar, cream of tartar and water in a saucepan. Cover and dook over high heat until the mixture boils. Reduce heat to med. High until sugar is dark goolden brown.
Remove from heat and CAREFULLY add OJ (it will bubble!)
Return to heat and whisk so caramel dissolves and mixes with OJ
When mixture boils again, remove from heat, transfer to heat proof container, and place in fridge to chill and thicken before using. (Keeps for a week).
Coat cheesecakes with hazelnut brittle dust, dot or drizzle with sauce, and enjoy!

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