Issue link: https://read.dmtmag.com/i/335336
44 BRAVA MAGAZINE | JULY 2014 Goat's Milk Cheesecake Tangy goat cheese is a welcome addition to this classic dessert. Dahl carefully layers textures and flavors in all her desserts to please the palate and keep it interesting. She tops hers with an aperol-elderflower caramel sauce, homemade granola and poached rhubarb (fi nd those recipes at BRAVAmagazine.com)—but you can keep it simple and top with fresh summer berries. Room temperature ingredients ensure the cheesecake doesn't break and most chefs use a food scale to measure ingredients in grams for precision—you will need one for this recipe. 250 grams cream cheese, room temperature 250 grams goat cheese chevre, room temperature 225 grams granulated sugar 450 grams sour cream, room temperature 170 grams fresh farm eggs (about 3 large eggs), room temperature zest of 1 orange 1 tsp. orange blossom water 1 tsp. pure vanilla extract Preheat oven to 325 degrees. Combine cheeses and sugar together in the bowl of a stand mixer. Using the paddle attachment, mix at low speed until completely smooth. Add sour cream and eggs one at a time, mixing thoroughly after each addition. Press cheesecake batter through a fi ne-meshed sieve or chinois and stir in orange zest, orange blossom water and vanilla. Pour batter into a plastic wrap-lined 9x9 baking dish or springform pan. Set this into a larger pan and place in oven. Fill larger pan halfway with water. Bake 45 minutes, or until custard is set and doesn't jiggle when tapped. Remove and cool, then refrigerate up to a week or freeze for a month. It's easiest to slice cheesecake that has been frozen and slightly thawed. Cut with a knife dipped in hot water. Plate and allow it to completely thaw prior to serving.