Thyme and Goat Cheesecake
Burgundy Poached Pear, Ginger Pear Compote, Crispy Rice and Pine Nut Wafer
Cheesecake
Yields 12 4oz portions
16 oz Cream Cheese
10 oz Goat Cheese
6 oz. Sugar
1.5 oz. Butter
1 T fresh thyme and rosemary, chopped
Zest of 1/2 Lemon
6 oz. Eggs
2 oz. Cream
2 oz. Sour Cream
In a kitchen aid blender with a paddle, cream cheese and sugar until light and fluffy. Add
remaining ingredients and mix well. Pour into porcelain baking dish or hemisphere sil pat
mold in water bath and bake at 350 degrees for 20 minutes. Remove and allow to cool to room
temperature before plating.
Poached Pear
Half pear per serving
6 pears, firm, whole peeled
2 qt red burgundy wine
1 T each coriander and black peppercorn
1 stick cinnamon
2 pcs star anise
8oz sugar
Add all ingredients and heat to 175 degrees for 20 minutes. Remove from heat and allow to
cool in liquid. Store in upright position in cooler until use, one half pear per serving.
Pear Ginger Compote
16 oz pear, peeled and brunois
4 oz sugar
.2 oz ginger fine brunois
4 oz red wine poaching liquid
Zest of one orange
Cook wine, sugar and ginger until bubbly and frothy on medium heat. Add pears and stir well.
Remove from heat and add orange zest. Allow to cool to room temperature before serving.
Chef John Brand 