Tom Saaristo Goat Cheese Cheesecake w. Chocolate Ganache and Candied Black Walnuts

Goat Cheese Cheesecake w. Chocolate Ganache and Candied Black Walnuts

http://tomsaaristo.com

Ingredients

For the cheesecake:
2 1/2 cups graham cracker crumbs
2/3 cup melted unsalted butter
1 1/2 pounds cream cheese, room temperature
1/2 pounds goat cheese, room temperature
1 1/2 cups sugar
1 cup sour cream
3 whole eggs
1 tablespoon cornstarch
1/4 cup heavy cream
1 teaspoon vanilla

For the ganache:
8 oz. best-quality bittersweet chocolate
8 oz. heavy cream

For the candied black walnuts:
2 cups raw black walnuts
1 cup sugar
1/2 cup water
salt

Method
Preheat oven to 350°

For the candied black walnuts:
Butter a large baking pan.

Combine nuts, sugar and water in a heavy saucepan over medium heat. Cook and stir until mixture crystallizes, about 15 minutes. Spread pecans on the prepared baking pan and sprinkle with salt. Bake for 15 minutes. Turn with an oiled metal spatula and bake an additional 15 minutes. Cool and store in an airtight container until ready to use.

For the crust:
In a mixing bowl, combine the crumbs and butter. Press into a 10-inch springform pan, allowing the crust to come up the sides of the pan.

For the cheesecake:
In a food processor, combine the cheese, sugar, and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the vanilla. Pour the filling into the spring form and bake for 1 hour or until the cake has set. After the cake is removed from the oven, run a knife around the edges of the pan to prevent the cake from cracking. Cool to room temperature before covering and refrigerating 1 hour.

For the ganache:
Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile, chop chocolate into small pieces. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. The time it takes to cool will vary depending on the room temperature and temperature of your pan. You may place the pan in a larger pan of ice water to cool the mixture just until it comes to spreading consistency. Remove from the ice bath at this point to make sure it doesn't harden too much.

Service and assembly:
Remove the cheesecake from the refrigerator. Pipe the chocolate ganache in concentric circles around the top of the cheesecake. Then, drag a toothpick through the glaze from the outer edge to the center of the cheesecake in 10 places to create a scalloped look.

Slice the cheesecake and plate. Garnish servings with candied black walnuts and serve immediately.