Chocolate Coated Point Reyes Blue Cheesecake

Directions Print

Crust:

1. In a dry pan lightly toast the oatmeal and the almonds with the butter until fragrant. Combine the toasted oatmeal and almonds, butter, ¼ cup sugar, and syrup as you would for a graham cracker crust. Press into the bottom of a 10" non stick cake pan.

Cheesecake:

1. Preheat oven to 350°F. Beat cream cheese and sugar into a smooth mixture. Add cornstarch and beat until smooth. Add the eggs, one at a time, and beat each one until smooth. Incorporate the lemon juice and the vanilla. Blend in the sour cream. Don't over mix. Using a wooden spoon, gently fold in the crumbled Pt. Reyes Blue Cheese so it remains in pieces suspended in the cheesecake mixture. Pour the batter into the prepared pan with the crust. Bake in a bain marie until a toothpick inserted in the center of the cake comes out clean, for approximately 45 minutes to one hour. Remove from the oven and cool to room temperature. Refrigerate. (This cake can be prepared one day ahead). Quickly warm the bottom of the pan over a flame to loosen the cake, remove the cake from the pan.

Ganache:

1. Bring the half & half to a boil. Pour the hot liquid over the shaved choco-late and stir until the chocolate is melted. Cool slightly until the ganache mixture is coating consistency. Pour the ganache over the center of the cooled cheesecake, smooth over the sides, and chill. Let the remaining ganache cool to piping consistency. Pipe a florette on each wedge and decorate with a fresh raspberry.

Coulis:

1. Combine the Port wine and ¼ cup sugar and reduce 75% to a syrup. You should end up with approximately 1 cup. Blend and strain the raspberries and reserve. Combine the syrup with the raspberry coulis.

For service:

1. Make a mosaic of coulis and fresh raspberries on the plate. Finish with powdered sugar and cocoa sprinkled on the edge of the plate.