Ingredients

For the Praline Crust

• 2 ounces white chocolate, roughly chopped
• 6 ounces hazelnut paste (available at specialty bakery supply stores)
• 2 ounces feuillantine (available at specialty bakery supply stores)
•     or 2 ounces cornflakes
• butter for greasing
• sugar for dusting

For the Goat Cheese Filing

• 14 ounces fresh goat cheese, softened at room temperature
• 1x8 ounce cream cheese, softened, at room temperature (do not use whipped variety)
• 3/4 cup granulated sugar
• 2/3 cup heavy cream
• 6 (large) eggs

For the Port Sherry Sauce

• 1 cup dried cherries
• 3/4 cup cherry juice
• 1/4 cup rube port
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Description

Goat Cheesecake With Port Cherry Sauce - A Recipe From Food Network Canada. Yields 8 - 12 Servings.

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