What’s Cook­ing at Sweet Melissa’s Cafe?

GOAT CHEESE CHEESE­CAKE WITH A GINGERSNAP CRUST

Times of the Islands - - Epicurious - SWEET MELISSA’S CAFE 1625 Peri­win­kle Way, Sani­bel; 239-472-1956, sweet­melis­sas­cafe.com

Serves 8

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.

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