Kitty’s Cheesecake
An homage to my Grandma Barbara from Marseille, France.
Ingredients
4 ounces chèvre (soft goat cheese)
4 ounces cream cheese, softened
1 egg
1 cup + 1 tablespoon sugar
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 teaspoons vanilla
1/2 cup sour cream
1/4 cup fig jam
Instructions
Preheat oven to 350F. In a medium bowl, add chèvre, cream cheese, egg, and 1/2 cup sugar. Using a handheld mixer, cream until smooth.
To make the crust, combine graham cracker crumbs, 1/2 cup of sugar and melted better. Take two 4-inch spring form pans, and place half of the crust mixture into each pan. Form a flat layer of crust on the bottom of each pan and pour half of the cream cheese mixture over each.
Place both spring form pans in a glass dish and fill the dish with about an inch of water to create a water bath (bain-marie). Place bain-marie in the oven and bake for 30 minutes. remove from oven and cool for 30 minutes.
Preheat over to 425F. Combine sour cream, remaining vanilla, and remaining sugar. Once cooled, place sour cream mixture over the cheese cakes and bake for another 15 minutes.
Allow cheesecakes to cool for at least an hour, then refrigerate for another 2 hours.
Serve cheesecakes with a large spoonful of fig jam.
Kitty's Cheesecake
Ingredients
Instructions
- Preheat oven to 350F. In a medium bowl, add chèvre, cream cheese, egg, and 1/2 cup sugar. Using a handheld mixer, cream until smooth.
- To make the crust, combine graham cracker crumbs, 1/2 cup of sugar and melted better.
- Take two 4-inch spring form pans, and place half of the crust mixture into each pan. Form a flat layer of crust on the bottom of each pan and pour half of the cream cheese mixture over each.
- Place both spring form pans in a glass dish and fill the dish with about an inch of water to create a water bath (bain-marie). Place bain-marie in the oven and bake for 30 minutes. remove from oven and cool for 30 minutes.
- Preheat over to 425F. Combine sour cream, remaining vanilla, and remaining sugar. Once cooled, place sour cream mixture over the cheese cakes and bake for another 15 minutes.
- Allow cheesecakes to cool for at least an hour, then refrigerate for another 2 hours.
- Serve cheesecakes with a large spoonful of fig jam.
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