Sharon's Recipes

APRIL: Vermont Savory Goat Cheese Cheesecake

Crust:

1.5 cups of flour
1/8 tsp salt
6 T. unsalted Vermont butter
2 T. Crisco
2-3 T. ice water

Place flour and salt in the Cuisinart and whirl. Cut the butter into pieces and add. Blend till crumbs form. Add the Crisco and blend till crumbs form. Slowly add the water while running. Stop when it just starts to come together. Remove and form into a round ball. Flatten and refrigerate one hour.

When ready to use roll out to 13-14 inches. Place in an 11 – 12 inch flute pan with a removable bottom. Refrigerate 30 minutes . Blind bake in a 350 Degree oven for 10 minutes.

Filling:

11 ounces of Vermont Goats Cheese
1 lb. Vermont Cream Cheese
3 eggs
1.5 tsp chopped Fresh rosemary
3/4 cups lightly toasted pine nuts

Beat together the Cheese till light and fluffy. Add the eggs one at a time, then blend in the rosemary. turn into the prebaked tart pan. Sprinkle with the pine nuts.

Bake in a 350 oven until set, 25-35 minutes.

 

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