Vivant Fine Cheese: Danika's Signature Cheesecake with Roxo Port

by Danika Reed, Vivant Fine Cheese

Hello Cheese Lovers!

The ladies at Vivant enjoy a good love story, but even more than that, we looove a good treat - especially when cheese is involved. Valentine's Day is coming up, and we have a recipe that is sure to charm that special someone (trust us, we've all used it!). Danika's Signature Cheesecake doesn't require any time in the oven, so you will impress with just a little work. We love the Central Coast as much as we love desserts, so we incorporated a local Creme Fraiche into the mix and topped our cake with a Roxo Port Reduction Sauce.  We hope you find our cheesecake irresistible -  have a Happy Valentine's Day!

Vivant Signature Cheesecake

Filling
1 2-pound container Sierra Nevada All Natural Cream Cheese
1 Quart Kendall Farms Crème Fraiche
1 Vanilla Bean
Juice of 1 lemon
1 cup granulated sugar

Crust
2 packages Graham Crackers
1 Tbsp Cinnamon
1/3 Cup Brown Sugar Packed
1/2 cup Butter

Topping
1 Bottle Roxo Port
¼ Cup Granulated Sugar

In large metal bowl combine cream cheese, lemon juice and ½ cup of sugar.  Scrape inside of vanilla bean and add to other ingredients.  Mix on high speed until well combined and fluffy.  In separate bowl add crème fraiche and ½ cup sugar.  Beat on high speed until very stiff peaks form.  Fold the two mixtures together until combined being careful not to mix too much. 

In food processor combine graham crackers, cinnamon and brown sugar.  Process on high speed until well combined.  Melt butter and while processor is running slowly drizzle into mixture.  Scrape sides and bottom of processor and mix one more time to fully combine. Spread onto cookie sheet and bake at 400 degrees for about 10 minutes or until crispy.  Let cool before serving.

In a heavy saucepan combine port and sugar.  Bring to a boil and then reduce to medium.  Keep at a rolling boil for approximately 10-15 minutes.  Watch carefully to determine desired thickness.  Pour into glass measuring cup to let cool. 

On individual plates break up crust add a scoop of filling and top with a drizzle of Roxo Port wine reduction.  Enjoy!

 

Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer.  Danika is our monthly guest blogger for Cheese'n it Up!