Delicious goat cheesecake with togarashi spice and miso caramel sauce
Author:TJ
Prep Time:30
Cook Time:70
Total Time:1 hour 40 minutes
Yield:9-15 Slices 1x
Ingredients
Scale
2 cups graham cracker crumbs
2–1/2 TBL sugar
5 TBL melted butter
14 oz goat cheese
6 oz cream cheese
1/2 cup buttermilk
4 eggs
1/2 cup + 2 TBL sugar
Juice and zest of 1 lemon
1 tsp bourbon smoked Togarashi spice – divided
Instructions
Preheat the oven to 350
Crush the graham crackers and mix 2-1/2 TBL sugar and melted butter with a fork until evenly moistened and press the mixture into the bottom of a 9″spring-form pan. Bake until golden brown and crisp, about 10 minutes, then cool completely
After it cools, wrap the bottom of the pan extending up the sides with over-size aluminum foil or an extra large baking bag to prevent leakage when placed into a water-bath
Reduce the oven temp to 325
Mix the goat cheese, cream cheese and buttermilk until smooth and fluffy on low in an electric mixer. Gradually and slowly beat in the sugar, then add the eggs one at a time until incorporated.
Add the lemon juice, zest and 1/2 tsp of togarashi spice, continue to mix until smooth, about 4-5 minutes total. Don’t over-beat it! If you introduce too much air it will puff and crack
Pour the filling into the pan and sprinkle with the remaining togarashi spice
Place the aluminum foil wrapped pan inside a large roasting pan and pour enough hot water into the pan to come 1/3 of the way up the sides
Bake for 1 hour and 10 minutes, OR, until the top has turned a light brown. The cake should be only slightly puffy when done
Remove the cake pan from the water bath and cool on a rack for 1-1/2 hours, then chill in the refrigerator for 4 hours
Cut around the sides of the pan, release and remove the spring-form sides, then use a thin metal spatula to slide under the cake and separate it from the bottom
Slide the cheesecake onto a serving platter, moisten a knife with hot water, dry it and slice the cake into individual pieces
Garnish with pineapple chutney and drizzle with miso caramel
Notes
Special thanks to Chef Ed Lee for this recipe featured at his Restaurant Milkwood in Louisville, KY