savory pesto goat cheese cheesecake
I fell madly in love with the basil pesto goat cheese cheesecake at restaurant near my home last fall....it came on an antipasti plate with soft french cheeses, salty italian salami slices, baby spinach leaves, walnuts, and a silky balsamic drizzle...sigh, so good! I tried to redproduce the cheesecake at home, using Alton Brown's savory cheesecake recipe, after tinkering with cream cheese to goat cheese ratios( as the AB recipe had no goat cheese in it- I used one third goat cheese). I added few generous tbsp pesto and made a crust from crumbled garlic bagel chips tossed with butter. The flavor was wonderful, extremely close to the restaurant's version....just not as smooth. I'm wondering if my cheese ratio was off or perhaps too much pesto? It definately wasn't over cooked. Any ideas?