Chèvre Cheesecake with Black Mission Oven Roasted Port Figs
Photo by John Haigwood, Haigwood Studios
Recipe by Kathleen Miliotis, Executive Pastry Chef, Davio’s Northern Italian Steakhouse
Yield: 6 servings
Pistachio Biscotti Crust (recipe included)
10 ounces cream cheese
4 ounces goat cheese
2 ounces crème fraîche
6 ounces (about 3/4 cup) sugar
1 vanilla bean, scraped
Oven Roasted Port Figs (recipe included)
whipped crème fraîche and micro mint for garnish
Prepare Pistachio Biscotti Crust. Preheat oven to 275 degrees. Cream cheeses and crème fraîche together in mixer with paddle attachment. Add sugar, slowly add eggs, turn off mixer and scrape. Add vanilla, turn off mixer and scrape. Pour batter into 6 prepared ring molds or a cake pan. Bake in a water bath for about 1 hour, until firm to the touch.
To serve, spoon chilled port sauce onto plates. Place cheesecakes off-center in plate. Place 5 fig halves on top of each cake. Arrange 4 other pieces of figs on plate. If desired, add some biscotti crust around the plate for crunch. Garnish with whipped crème fraîche and micro mint.