SunGold Kiwifruit Jam Topped Goat and Blue Cheesecake
For SunGold Jam:
- 2 SunGold kiwi fruit, peeled and chopped
- 1/4 cup aged balsamic vinegar
- 2 tbsp honey
- 1 tbsp caster sugar
- freshly ground black pepper
- 1 star anise pod
- 3 inch piece cinnamon stick
- 1 bay leaf
- 3 large eggs, room temperature, separated
- 3 tbsp honey
- 5 tbsp unsalted butter, melted
- 6 ounces (140g) plain goat cheese, room temperature
- 2 ounces blue cheese
- 1/4 cup + 2 tbsp all purpose flour
- 3/4 cup whole milk, room temperature
- 1 ounce goat cheese crumbles
For SunGold Jam:
Place all the ingredients in a non-reactive saucepan and simmer until the mixture coats the back of a spoon, but is still runny. It will firm as it cools. If the mixture should get stiff, add warm water and stir. Remove the bay leaf, cinnamon stick and star anise pod. Check for sweetness and add more honey to taste.
Preheat oven to 250 degrees F. Prepare an 8 inch springform pan by buttering the sides and covering the bottom with a circle of parchment paper. Evenly spoon the SunGold jam into the bottom of the spring form pan and then sprinkle with the goat cheese crumbles.
Beat the egg yolks with the honey and sugar, then the melted butter until the mixture is smooth. Add the cheeses and the flour and beat until smooth. Add the flour, mix and then the milk, a little at the time. Mix until smooth. Beat the egg whites to stiff peaks and using a whisk, gently incorporate them into the batter. Pour the batter into the springform pan over the jam, then bake for 55 minutes. When done, it should wobble. Bring to room temperature and set it to chill in the refrigerator for 2 hours. Serve chilled.
Preheat oven to 250 degrees F. Spoon 1 tbsp SunGold jam into 12 silicon cups or a buttered muffin tin then add 1 slice of kiwi fruit to each. Spoon the batter just shy of the top of the cups. Bake for 15-18 minutes. The top should be slightly puffed and brown on the edges.
Recipe contributed by Susan Magrini of Wish Upon A Dish.