Savory Herb Cheesecake 1.1
Tomorrow we are grilling salmon for the 4th and I thought that my cheesecake would pair wonderfully with that (I also wanted to show my newest creation off to my family). Rather than doing minis I decided to do the full size deal. I also realized that the 11oz package of goat cheese I bought was $11 something instead of $1 something and the price sticker had been torn. So I went with the 5oz package instead. Why is the small package not half the size of the large is my question?

So I used the same 24oz of cream cheese and 8oz of sour cream, just changed to 5oz of goat cheese. I used 4 eggs, and about the same amount of herbs (probably closer to a full cup, though not packed, of chopped herbs). I did increase the balsamic to about a quarter cup, perhaps a little more. The batter had a rich cream color rather than white.

Baked it for an hour in a water bath (no spring form pan here, I use a 3" deep 9" cake pan lined with parchment on the bottoms and sides, i'll flip it upside down onto a flat plate and then flip it again onto the serving plate, spring forms leak if you cook in a water bath but water baths are the only way to ensure that the cake doesn't crack, though the flour helps) up to the edge of the batter level in the pan. Let it cool in the oven for 15 minutes with the door cracked. Now it is cooling overnight in the fridge before I remove it from the pan.

The surface of the cake looks beautiful, much better than the minis do, they always get wrinkly. Looks aren't everything but they are something.

Tomorrow we shall see how it worked out with the modifications!
- posted by Nick @ 7/04/2008 01:09:00 AM | 0 comments