Recipes:

Late Harvest Gewurztraminer Cheesecake

By: Beth Paiva, Pastry Chef  

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

Ingredients Crust:

1 1/4 cup graham cracker crumbs

1/4 cup sugar

1 tsp. cinnamon

2 oz. butter (melted)

Procedure: 

1. Mix all ingredients together, and flatten the graham cracker mix into a 12-inch cake pan.

2. Bake in a 325° oven for 7 minutes, set aside.     

Ingredients Filling:

2 1/2 lbs. cream cheese

8 oz sugar

2 oz. corn starch

4 oz cream

1 1/4 cup BARGETTO Late Harvest Gewurztraminer

5 large eggs

Procedure: 

1. Preheat oven to 325°.

2. Beat cream cheese, sugar, and corn starch until smooth.

3. Scrape down bowl and add cream and mix.

4. Scrape down bowl and add BARGETTO Late Harvest Gewurztraminer and mix.

5. Scrape down bowl and mix on medium for 30 seconds.

6. Pour into graham cracker crust and bake for 1 1/2 hours until it jiggles like JELL-O.

7. Let cool at room temperature for 1 hour, then put in fridge for at least 6–24 hours before serving.