Chorizo and Goat Cheese Cheesecake

Ingredients

  • 4 oz Smithfield® Chorizo, cooked and fat reserved
  • 1 sleeve round crackers
  • 8 oz goat cheese, softened
  • 8 oz cream cheese, softened
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 Tbsp fresh chives, chopped
  • 2 Tbsp flat-leaf parsley, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 tsp fresh thyme, chopped
  • Salt and pepper, to taste
  • 1/4 cup sun-dried tomatoes, chopped
  • 2-3 fresh tomatoes, sliced
  • Smoked sea salt, to taste

Details

Product:

Smithfield® Chorizo

Meal Course:

Breakfast, Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat oven to 325°F.
  2. Place crackers in a food processor and pulse into crumbs.
  3. In a separate skillet, cook chorizo until browned and cooked through.
  4. Reserve fat for crust and set aside chorizo to cool.
  5. Fold cracker crumbs in with oil from chorizo to create crust.
  6. Press crumbs firmly into bottom of springform pan to form even crust layer.
  7. In large bowl, whip together goat cheese and cream cheese until smooth.
  8. Add eggs one at a time, mixing well after each addition.
  9. Stir in heavy cream, fresh herbs, salt and pepper.
  10. Fold in cooled cooked chorizo and chopped sun-dried tomatoes.
  11. Pour cheese mixture into prepared crust, filling the pan about 2/3 full.
  12. Place the springform pan in deep roasting pan. Fill outer pan with hot water (about halfway up sides of springform) to create water bath.
  13. Bake until edges are golden brown and center has slight jiggle, about 45-55 minutes.
  14. While cheesecake bakes, arrange sliced tomatoes on baking sheet.
  15. Sprinkle with smoked sea salt and roast at 325°F until just tender, 15-20 minutes.
  16. After cheesecake bakes, gently layer roasted tomatoes on top.
  17. Allow cheesecake to cool to room temperature. Refrigerate overnight for best flavor and texture.
  18. Remove cheesecake from the refrigerator and bring to room temperature before slicing. Cut into wedges and serve.