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2cupsfinely ground cookies such as ginger snaps
5cupshot apple cider
1 1⁄2cupssour cream
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 21g||27%|
|Total Carbohydrate: 43g||16%|
|Dietary Fiber: 0g||0%|
- For crust, combine cookie crumbs and melted butter, press into a greased spring form pan making sure to evenly go up the sides; refrigerate. For a firmer crust, bake for 8 minutes. (To make this recipe gluten free, simply use gluten free cookies for the crust.)
- To make the risotto, heat the apple cider to a simmer. Melt the butter and cook the rice until it starts to look a bit translucent. Once it starts to turn colors, add one cup of the hot apple cider, stirring continuously until all the liquid is absorbed. Continue adding the apple cider 1 cup at a time until all the liquid is absorbed. Remove from heat and cool. Set aside. Rice must be cooled before adding to cheesecake mixture.
- Preheat oven to 300 degrees. Bring 5 cups of water to a boil for a steam bath for cheesecake (reduce to simmer until needed).
- In a large mixing bowl, mix the cream cheese and sugar on medium until it is smooth and fluffy, about 5 minutes. Add the eggs one a time and mix each well, about 1 minute. Once eggs are mixed into batter, add the sour cream and vanilla mix just until blended. Gently stir in the cooled risotto until evenly incorporated. Pour mixture into the chilled crust.
- Place an oven safe dish on the lowest oven rack and pour the hot water into dish. Place the cheesecake pan on the middle rack. Bake for 1-1/4 hours. Turn oven off, leave door closed and let cheesecake continue to bake using the residual heat of oven for another 30 minutes. Remove cheesecake and cool on a cooling rack for 1 hour. Once the cheesecake is cool, cover and refrigerate for at least 4 hours. Cut into 12 – 16 pieces.
- The cheesecake can be topped with your favorite fruit, sauce, or syrup just before serving.