BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHEESECAKE, CARAMEL AGATE

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This is a recipe inspired by the Agate collection of glass works by Jim and Suzanne of ICE FIRE GALLERY in Cannon Beach for Spring Unveiling 2013. Caramel and cheese cake is a natural pairing and for the translucent qualities of glass and agate we place paper thin slices of agate brittle on the cake.

Ingredients:

  • 2-3 tablespoons softened butter for individual dishes

  • 8 ounces almonds, ground into fine crumb for coating dishes
  • 2 1/2 pounds cream cheese
  • 12 ounces sugar, natural not bleached (1 1/2 cups)
  • 1 ounce cornstarch
  • 1/4 teaspoon salt
  • 1/2 lemon, zested (optional)
  • 2 teaspoons vanilla extract
  • 5 eggs
  • 2 yolks
  • 5 ounce sour cream (3/4 cup)
  • 1 recipe of caramel sauce

Method:

Butter the inside of 12 individual 4-6 ounce baking dishes. Coat with the almond “flour” on bottom and sides. Set aside.
Mix the cream cheese and sugar until smooth; add cornstarch, lemon zest (if using) and vanilla, mixing until smooth again. Scrape down sides and add eggs and egg yolks, one at a time, followed by the sour cream and mix until all incorporated. Divide batter evenly among the prepared baking dishes. Place dishes into shallow pan, and fill pan half way up sides of dishes. Place the water bath with cakes into 350ºF oven about 25-35 minutes or until just set; not cracked. Remove cakes from water bath to cooling rack and cool completely before removing. Store in refrigerator.

At service, place a pool of caramel sauce on the plate. Remove cheese cake from dish and place on top of the sauce. Serve with piece of agate brittle candy.






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