Cypress Grove Chèvre Cheesecake with Shiitake Mushrooms

Makes 1 cheesecake


CRUST
2 1/2 cups breadcrumbs
1/2 cup toasted and finely chopped pinenuts
1/3 cup Grated Cypress Grove Goat Cheddar
2 teaspoons chopped italian parsley
 

Preheat the oven to 350 degrees. Cover a 10-inch spring form pan bottom with aluminum foil and clamp on the ring, pulling the excess foil up along the outside of the ring. Beat all the ingredients together in a bowl and press the crumb crust into the bottom and sides of the pan.

FILLING
1/4 cup unsalted butter
3 Leeks -- medium size -- cut into thin rings
1/2 lb. Shiitake mushrooms, thinly sliced
2 lbs. Cypress Grove Goat Chèvre
1/3 cup whipping cream
2/3 cup Grated Cypress Grove Goat Cheddar
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
4 Eggs -- separated
1/2 cup toasted pine nuts
 

Sauté leeks in 1/8 cup of the butter. Sauté the mushrooms in the remaining 1/8 cup butter. Set aside. In a large bowl combine the chèvre, cream, leeks, cheddar, salt and pepper and mix until smooth. Mix in the egg yolks, one at a time. In a separate bowl, whip the egg whites to "stiff but not dry" peaks and fold into the sautéed shiitake mushrooms. Fold this combination into the chèvre/cheddar mixture. Pour all into the pan that has been prepared with the crust. Bake for 1 hour or until set (when a quarter-sized circle remains soft in the center). Remove from the oven, sprinkle the toasted pine nuts on top and allow to cool in the pan. When cool, refrigerate for two hours. Remove the ring and slice with a warm knife. Serve at room temperature.

Recipe from Cypress Grove Chèvre & Chef Thomas Oden, Jordan Vineyard and Winery

 

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