So I have a confession to make… sometimes I get a wine buzz and I bake things. I know. It’s weird and random, and I don’t know what it is about the 4th glass of hooch that get’s my baking palm twitching (sorry for the FSOG reference there), but it never fails. Friday night, home alone, bottle of Sauv blanc = a preheating oven and flour all over my sweatpants.
This weekend I decided to make something for my Grammy’s birthday (which we traditionally celebrate at the cabin every year) and couldn’t get Jess’ goat cheese cheesecake concept out of my head. Partly because I currently have about a pound of goat cheese in my fridge with a rapidly approaching expiration date, and partly because I highly suspect she and I were separated at birth and therefore I love her. So I routed through my fridge, googled some recipes, and that my friends is how I came up with: Nutella Cheesecake with Goat Cheese.
Now I know you’re expecting me to be all “oh, I SWEAR you can’t even tell it’s goat cheese or that any of the ingredients are low fat!” but I’m not. Ok, I am. Because, for realsies. The goat cheese flavor is really light, and balances so well with the sweetness of the Nutella. Also my Grammy said “this tastes so rich!” and my nephew said he hated cheesecake but ate his piece in less than a minute and admitted he was a changed man. So it’s Grammy and Nephew approved, people. If that’s not the standard for excellence, well then I don’t know what is.
Nutella Cheesecake with Goat Cheese
(Adapted from Anne Burrell)
Baking time: About 55 minutes
1 cup crushed graham crackers
1 stick butter, melted
4oz 1/3 less fat Neufchatel cheese
4oz goat cheese
1/4 cup plain, fat free Chobani Greek yogurt
1/4 cup sugar
1/4 cup Nutella
1 tsp. vanilla extract
1/4 cup dark chocolate chips
Directions: Preheat oven to 350. Mix crushed graham crackers and melted butter in a small bowl, and then push into a pie dish, covering the sides and bottom until forming a thin crust. Combine the remaining ingredients (except the chocolate chips) in a mixing bowl using a hand held mixer, until mixture is fluffy. Fold into pie crust and smooth with a flat spatula. Sprinkle with chocolate chips. Place pie pan onto a baking sheet and into oven for 55-60 minutes, turning halfway through the baking process.
And what better way to serve a cabin birthday cheesecake than with a tea light plopped right onto the middle of it? We keeps it classy.