This is one of my favorite desserts and was adapted from the Voltaggio brothers’ cookbook Volt. The cheesecake is extremely rich and creamy with a complex flavor derived from the combination of caramelized white chocolate and tangy goat cheese. You can use any goat cheese you want for this recipe, just ensure it is fresh and creamy rather than aged and crumbly. The chocolate fudge can be challenging to eat if completely frozen so give it plenty of time to come up in temperature before serving.
- 50g sugar
- 40g dried milk powder
- 40g cocoa powder
- 20g cornstarch
- 6g fine sea salt
- 250g heavy whipping cream
- 250g water
- 250g dark chocolate finely chopped
- 100g white chocolate, chopped
- 120g heavy whipping cream
- 115g fresh goat cheese
- 175g sugar
- 85g cream cheese
- 6g salt
- 2 eggs
- 1 egg yolk
- 35g sour cream
- 1.5g vanilla extract (1/4 tsp)
- 45g all purpose flour
- Line a standard loaf pan with plastic wrap allowing it to overhang on all sides
- In a sauce pan, whisk together the sugar, milk powder, cornstarch, salt, cream and water until well blended. Periodically use a wooden spoon to scrape down the ‘corners’ of the pot to ensure all the powder is being mixed.
- Once fully mixed, place over medium heat and bring to a simmer. Meanwhile, place the chopped dark chocolate into a heat proof bowl.
- Once the mixture is simmering pour it over the dark chocolate and whisk until all the dark chocolate is melted. Strain through a sieve into a metal bowl.
- Place the bowl over an ice bath and stir occasionally, until completely cool.
- Using a funnel, transfer the chocolate to a whipping siphon, filling until half full. Charge with 1 NO2 cartridge and shake well.
- Dispense the mixture into the prepared loaf pan, leaving any rough edges. Cover with plastic wrap and freeze for at least 24 hours and up to a week.
- Preheat the oven to 250°F. Put the chopped white chocolate into a heat proof bowl and cook for 45 – 60 minutes, stirring occasionally. The chocolate won’t melt, but should become golden brown.
- Turn the oven temperature up to 325°F (convection oven) or 350° for a standard oven. Line a 9″x9″ baking pan with parchment paper leaving enough on the edges to drape over the side.
- Place this pan in a larger roasting pan and prepare a tea kettle of boiling water for a bain marie. Keep the water at a simmer while you prepare the cake mixture
- Put the cream in a small pot and bring to a simmer. As soon as it begins simmering pour it over the white chocolate (ensuring it is still in a heat proof bowl) and whisk continuously until the chocolate is melted. Set aside to cool
- In a stand mixer fitted with the paddle attachment, combine the goat cheese, sugar, cream cheese, and salt. Mix on speed 2 for about 4 minutes or until fully creamed.
- Add the eggs and egg yolk one at a time continuing to mix after each one until fully incorporated.
- Add the vanilla and sour cream and mix until combined.
- Add the flour and mix until well combined.
- Scrape down the sides to ensure everything is well mixed then add the melted white chocolate and mix again.
- Strain the mixture through a sieve directly into the parchment lined pan. Place the pan (within the larger roasting pan) into the oven and carefully pour the simmering water into the roasting pan. Place an inverted sheet pan on top of the cake pan to prevent browning of the cheesecake
- Bake for 25 – 30 minutes or until the cake is just set. Cool to room temperature then cover with plastic wrap and refrigerate for at least 12 hours (up to 3 days).
- Remove the chocolate fudge from the freezer to bring up the temperature slightly (about 30 min before serving)
- Using the saran wrap, remove the chocolate from the loaf pan. Cut the chocolate into small bars or squares and place one on each plate
- Run a knife around the edge of the cheesecake pan and then use the parchment paper overhang to lift it out of the pan. Cut into bar or square shapes and place two on each plate.
- Garnish with mint leaves and enjoy