I always take inspiration from the restaurants where I dine. It's fascinating to see what chefs create especially when it comes to
dessert. Last summer I had the opportunity of visiting a number of D.C.
Restaurants thanks to Destination DC. As soon as I visited Birch & Barley,
run by husband and wife team Kyle Bailey and Tiffany MacIsaac, I was
taken by the great food, but even more so by the baked goods and
desserts, expertly created by pastry chef MacIsaac. A goat cheese
cheesecake particularly stood out.
Until then I had never thought that goat cheese could even be turned
into a dessert, but I was wrong. It was there that I had an amazing goat
cheese cheesecake with balsamic syrup and cherry sorbet. It was tangy,
just slightly sweet, refreshing, and palate-cleansing—all things I look
for in dessert. I'm not much of an "only chocolate is dessert" kind of
guy, so I always appreciate something different and unique. I knew then
at that moment that I'd make my version of the recipe and here it is.
Goat Cheese Cheesecakes with Balsamic Syrup and Sour Cherry Sorbet
for the graham cracker crust:
1 cup graham cracker crumbs (about 10 crackers)
1 tablespoon granulated sugar
3 tablespoons melted butter
for the filling:
12 ounces goat cheese, room temperature
1/3 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
for serving:
Balsamic Syrup, recipe follows
Preheat oven to 350 degrees F.
Combine cracker crumbs, sugar, and butter. Crumbs should clump together
like wet sand when squeezed. Fill each mold of a 12-capacity mini muffin
tin with removable bottoms with 1 tablespoon crumbs. Tamp using a small
bottle or your fingers. Bake for 5 minutes. Let cool.
In the bowl of a food processor, pulse together cheese and sugar. Add
eggs and vanilla. Puree until incorporated, scraping down sides. Divide
filling among cheesecake molds, filling three-quarters full. Bake until
filling is puffed, about 12 minutes. Let cool completely. Chill for at
least 2 hours. When ready to serve, run a thin knife around edges and
use removable bottom to assist in removal. Serve drizzled over with
balsamic syrup and a spoonful of sour cherry sorbet. Yield: 12 servings.
Balsamic Syrup
1 cup balsamic vinegar
1/4 cup granulated sugar
Combine vinegar and sugar in a small saucepan and bring to a boil. Lower
to a simmer and cook until reduced to about 1/3 cup. A wooden spoon
should leave a trail in the bottom of the pan. Let cool before using.
Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.