What’s Cooking at Sweet Melissa’s Cafe?
GOAT CHEESE CHEESECAKE WITH A GINGERSNAP CRUST
For the crust
1 box gingersnap cookies ¼ cup brown sugar ¼ cup butter, melted
Place the cookies in a food processor and pulse until they are fine. Place them in a bowl with the brown sugar and then add the melted butter. With your hands, combine the ingredients and eliminate clumps. Place the crumbs in the bottom of a 9-inch spring-form pan and press until you have reached an even ½-inch crust. Bake at 350 for 10 minutes.
For the filling
2 pounds cream cheese 1 pound goat cheese 1 cup sour cream 1 tablespoon vanilla extract 2 ½ cups granulated sugar ½ cup flour 5 eggs
Place the cream cheese, goat cheese and sour cream in the bowl of an electric mixer. With the paddle attachment beat the mixture on medium until it is smooth. Add the vanilla and the sugar and flour. Continue to beat until smooth. On a low setting add the eggs one at a time. Once the mixture is smooth, pour into the spring-form pan and bake at 250 for about 2½ hours.
Allow the cheesecake to cool for at least 6 hours. Slice into 8 pieces.
Sweet Melissa’s tops the cheesecake with local orange-blossom honey and chopped pistachios. Café chefs suggest additional creativity.