Trip Report #4: Get Your Goat

The only thing more fun than discovering new taste treats at a restaurant is finding a way to recreate them at home. Mission accomplished! The Hotel Contessa is one of the Riverwalk’s most wonderful hotels and the restaurant, Las Ramblas, makes a yummy cheesecake out of…goat cheese! Topped with a sweet caramel Cajeta, it has a little  tang, a little something extra to set it apart from regular cheesecakes. I would have included a picture, but the family was all over this last night. Only the crumbs remain.
How about a quick ingredient lesson?

Cajeta, or leche quemada, is made by simmering goat’s milk and sugar. If you do the same thing with cow’s milk you end up with dulce de leche. Cajeta has that characteristic tang that makes the flavor a little more complex than just overwhelmingly sweet. I bought this from HEB and used it straight out of the jar. Great topping for cheesecake and whatever else you’d like to sweeten up.
Goat Cheese Cheesecake
Crust:
2 c. graham cracker crumbs
1/3 c. sugar
6 T. melted butter
Combine and line the bottom and sides of a 9” springform pan. Hint: Use a straight sided beverage glass to smooth the crumbs into the bottom of the pan where it meets the sides. This makes for a nice and even crust, which in turn makes for prettier slices.
Cheesecake:
16 oz. cream cheese, softened
12 oz. goat cheese (do NOT buy anything flavored with basil, sun dried tomatoes,  or habanero peppers. Please.)
12 oz. sour cream
4 eggs
1 c. sugar
2 t. vanilla extract
Blend the softened cheeses in a mixer. Add the sour cream and eggs. Blend until smooth. Add the sugar and vanilla.
Bake at 350 for 60 minutes. You will have much better results if you put your springform pan, lined with foil, into a roasting pan and pour boiling water halfway up the sides. A water bath keeps the cheesecake from over baking and cracking.
Cool on the counter then refrigerate at least 6 hours. Drizzle with Cajeta before serving.