Chocolate Goat Cheesecake

Recipe courtesy of Chef Kevin Halligan of Local Eatery

Chef Kevin Halligan of Local Eatery made this not-too-sweet cheesecake one evening as the finale of a dinner to showcase wines from Hermit Woods Winery. It was paired with Hermit Woods Melange, a melomel made with local honey, blueberries, blackberries and black currants.

10 ounces local fresh chèvre
8 ounces cream cheese
8 ounces sour cream
3 local whole eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
8 ounces semi-sweet chocolate (melted over double boiler or in a microwave)
2 tablespoons corn starch

Crust
2 large chocolate cookies
2 tablespoons butter
1/4 cup sugar

Combine crust ingredients with the melted butter and pat into the bottom of a 8 3/4″ springform pan. Bake at 350 for 15 minutes. Take out to cool. Butter insides.

Mix cheeses and sugar in mixer with paddle attachment for 5 minutes. Add eggs one at a time, then continue to mix for an additional 3 minutes, mix in corn starch and vanilla. Stir in melted chocolate until blended then put into baked crust.

Bake at 325 degrees for 50 to 60 minutes or still fairly giggly. Let it cool in the oven for another 2 hours, then chill for 4 hours or overnight. It will continue to firm up while cooling.

Garnish with fresh whipped cream, fresh raspberries or blackberries and a sprig of mint.