2012 Grand Cru® Getaway Recipe Contest Winner – Chef Amanda Gargano, Traditions Restaurant at The Plains at Parish Homestead, Oneonta, New York
Yield: 1 (8 inch) cake – approx. 8 servings
Ingredients:
- 1 pound Roth Grand Cru®, shredded
- 1 pound cream cheese, room temperature
- 1 1/2 cups sugar
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla paste
Crust
- 1/2 cup Roth Grand Cru®, shredded
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter, melted
- 8 whole graham crackers
Concord Grape Sauce
- 1 cup Concord grape jelly
- 1/4 cup Concord grape juice
- 2 cups fresh Concord grapes, seeded and skinned
Grand Cru®-Pistachio Tuile
- 1 cup Roth Grand Cru®, shredded
- 1/4 cup pistachios, shelled and coarsely chopped
- 1 tablespoon sanding sugar
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Method:
- Preheat oven to 450° F.
- In mixer fitted with paddle attachment, whip together cream cheese and sugar on medium-high speed until fluffy, about 5 minutes, making sure to scrape bowl and paddle.
- Reduce speed to medium and add eggs and egg yolks one at a time, allowing each egg to incorporate before adding the next. Add sour cream and vanilla paste.
- Using a rubber spatula, fold in shredded Roth Grand Cru®.
- Transfer filling to refrigerated crust. Bake in a water bath for 15 minutes. Reduce temperature to 350° F and bake an additional hour or until cheesecake is set but still wobbly in the center.
- Turn oven off and allow cheesecake to continue cooking in warm oven for 30 minutes. Remove from oven and cool at room temperature for approx. two hours. Top with Concord Grape Sauce, wrap and refrigerate. Top with Grand Cru®-Pistachio Tuile before serving.
Crust
- In food processor, pulse graham crackers until coarse crumbs are formed.
- Transfer crumbs to mixing bowl; add sugar, cinnamon and Roth Grand Cru®. Mix well, then stir in melted butter.
- Press crumb mixture in bottom and 1-inch on sides of an 8-inch springform pan. Refrigerate.
Concord Grape Sauce
- In small pan, whisk together grape jelly and grape juice until warm and incorporated.
- In separate bowl combine jelly mixture with concord grapes and toss to coat. Allow to cool.
Grand Cru®-Pistachio Tuile
- Preheat oven to 350° F.
- On a sheet tray lined with a silicone liner, thinly spread shredded Roth Grand Cru® in a small circle approx. 3 inches in diameter.
- Top cheese with pistachios and a pinch of sanding sugar.
- Bake tuiles approx. 6 minutes or until just browned around the edges. Immediately transfer to a cooling rack.
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I can hardly wait to make this cheesecake…I have to find Roth Grand Cru in Brainerd, Grand Rapids, Duluth or Minneapolis –Minnesota…. Where is it sold? Can’t make it without it.
I’ll get it at Whole Foods in Minneapolis – Just searched it out on Roth website.