Goat Cheesecake With Spicy Herb Oil
You will need:
1 pound cream cheese, softened
10 ounces goat cheese
1 cup cream
1 cup fresh chervil
1 tablespoon crushed red pepper
1-1/2 cups vegetable oil
1 red bell pepper, cut into strips
Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and line with parchment paper. Lightly grease parchment.
In a large bowl, beat cheeses together until blended. Add eggs, one at a time, beating well after each addition. Stir in cream until smooth. Pour batter into prepared pan and place in a larger pan filled with enough water to come halfway up the sides of the springform pan. Bake for 45-55 minutes or until top is almost set, but still a little loose in the center. Cool, then cover and chill for at least 4 hours.
Heat remaining ingredients in a large saucepan over medium heat for 20 minutes. Remove from heat and allow to cool. Strain solids and discard. Refrigerate oil until ready to use. To serve, puddle infused oil on individual serving plates and top with a wedge of goat cheesecake. Garnish with red pepper strips and accompany with crackers.
Pair with Special Reserve Red Onyx from Chestnut Hill Winery