No Bake Goat Cheesecake with Sour Ale Gelee
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 30.
Featuring: Town Brewery Salad Bar Suplex Sour
1 cup roasted, salted pistachios, shelled
1 cup honey graham cracker crumbs
4 tbsp unsalted butter, melted
3 cups (413g) crumbled goat cheese, room temperature
1/2 cup 35%MF cream
1/4 cup plus 2 tbsp Villa Vida Loca Pure Honey
1/2 cup 14%MF sour cream
1 tbsp lime juice
Pinch of salt
1 1/2 cup Town Brewery Salad Bar Suplex Sour Ale
2 tbsp water
1 1/2 tsp unflavoured gelatin
1 cup blackberries, crushed
Handful of fresh basil leaves
● Pulse pistachios in a food processor into a coarse meal, stir together with graham cracker crumbs and butter to form a mixture resembling wet sand, and press into the bottom of a 9-inch round spring-form pan and place in the freezer for 10 minutes.
● Use an electric hand mixer to beat together goat cheese, 35%MF cream, 2 tbsp honey, sour cream, lime juice, and salt until mixture becomes light and fluffy, about 3 minutes on high speed. Spoon cheese mixture onto chilled crust and refrigerate cheesecake for 2 hours.
● Meanwhile, whisk together sour ale with remaining ¼ cup honey and set aside.
● Place the water in a small sauce pot, sprinkle gelatin over top, and allow to bloom for 5 minutes, then place over medium-low heat and cook until gelatin is completely melted. Stir gelatin through ale mixture to combine, then pour over chilled cheesecake, scatter blackberries and basil on top, and refrigerate for at least 4 hours or overnight to set completely. Keep cheesecake refrigerated until ready to serve.