From 100 Perfect Pairings by Jill Silverman Hough
FOR THE CRUST
1 cup plain bread crumbs
6 tbsp unsalted butter, melted
¼ cup grated Parmesan cheese
FOR THE FILLING
1½ cups chèvre (spreadable goat cheese) (about 340 gms), room temperature
4 large eggs, room temperature
340 gms cream cheese, cut into 4-6 pieces, room temperature
1 cup sour cream, room temperature
4 tsp cornflour
2 tsp coarse kosher salt
¼ tsp white pepper, ideally freshly ground
¼ cup chopped fresh chives
Preheat the oven to 180°C. Wrap a 22cm spring form pan with foil, covering the bottom and up the sides, so that it’s watertight. Set aside.
To make the crust:
1.In a medium bowl, combine the bread crumbs, butter, and Parmesan, mixing to thoroughly combine. Press the mixture into the bottom and 4-5cm up the sides of the prepared spring form pan. Set aside in the refrigerator.
To make the filling:
1.In the bowl of an electric mixer fitted with a paddle attachment, beat the goat cheese and eggs on medium speed until combined. Gradually add the cream cheese, beating until combined.
2.Add the sour cream, cornstarch, salt, and pepper, beating just until smooth. Stir in the chives. Pour the filling into the crust, spreading it evenly, and place the spring form pan in a larger baking pan. Pour enough hot water into the larger pan so that the water is 2.5cm deep. Bake until the middle of the cheesecake is set, about an hour.
3.Remove the cheesecake from the water and immediately run a knife around the edges to release it from the pan. Transfer the pan to a wire rack and allow to cool.
4.Unmold the cheesecake from the pan. Slice and serve warm or room temperature.
The original recipe called for a zucchini and lemon topping however I felt the Roasted Red Onions with Basil made the perfect accompaniment, and it did. (recipe available on this website).
*Klein Constantia, (Sauvignon Blanc/Semillon((13%)), South Africa, 2011, MYR126
*Low Yields. Prominent mineral texture and a steely acid backbone are features of this vintage. Ageing potential 2020.