Take Five Fall Cheesecake featuring Michigan Ale - 9/30/2013

10:55 AM, Sep 30, 2013   |    comments
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Fall is upon us and while Mother Nature puts on a colorful show all across the state, if you've never experienced Autumn in Upper Michigan, it might be time to plan that trip, and here to entice us with an ale-inspired savory cheesecake is Joe Heck, from Marquette's Historic Landmark Inn, to share a unique cheesecake, instead of sweet, we are going savory this morning.

About Marquette
• Marquette sits on the shores of Lake Superior in the heart of Michigan's Upper Peninsula,
• It is largest city in the U.P., with a population of 21,500.
• While it can be considered a small town, visitors will find the perfect blend of big city offerings and a pristine wilderness.

About Joe Heck
• Joe is a Culinary Institute of America Graduate and spent 13 years in Manhattan before moving to Michigan's U.P.
• He operates a boutique bakery within the historic Landmark Inn
• Visitors to the Landmark can enjoy a variety of his delicious creations daily in any of the hotels dining locations
• See more at: http://thelandmarkinn.com/joes-cakes/

Savory Ale and Gouda Cheesecake with Bacon Onion Jam
Joe's Cakes of The Landmark Inn, Marquette, MI

Cheesecake Filling
• ¾ cup favorite beer or ale
• 3 - 8 ounce packages of cream cheese softened
• 1 - 5 ounce package of goat cheese softened
• ½ teaspoon black pepper
• 5 eggs
• ½ cup gouda - shredded
• ¼ cup flour

• 2 cups seasoned bread crumbs
• ½ cup melted butter

• 1 pound bacon strips - coarsely chopped
• 1 large sweet onion, very thinly sliced
• 1 tablespoon brown sugar
• 1/3 cup balsamic vinegar
• 1/3 cup water
• Kosher salt & cracked black pepper

To Prepare Crust
• Add melted butter to bread crumbs and stir until well mixed
• Press into bottom of 8 inch spring form pan, making sure bottom is completely covered
• Bake for 10 minutes at 250 degrees
• Remove from oven and let cool completely

To Prepare Filling
• With paddle attachment (do not use whisk) mix softened cream cheese, goat cheese, black pepper and flour until smooth
• Add eggs one at a time until smooth
• Add shredded gouda and mix well
• Add beer or ale and mix well
• Pour filling on top of crust and bake on middle rack with shallow pan of water on bottom rack at 450 degrees for 20 minutes
• Reduce heat to 325 degrees and bake for 40 to 45 minutes until top is lightly golden and filling is set
• Cool on wire rack until room temperature
• Refrigerate overnight

To Prepare Jam
• Heat large sauté pan over medium-high heat
• Add bacon and cook, stirring occasionally until browned but not crisp
• Remove bacon from pan and drain on paper towel
• Add onions to pan and season with salt and pepper
• Cook onions for 2 minutes
• Uncover pan and scape any browned bits off the bottom of pan with spatula or wooden spoon
• Re-cover pan and cook for 10 minutes, stirring occasionally until onions are soft and beginning to caramelize
• Stir in balsamic vinegar and water
• Return bacon to pan and bring to simmer
• Simmer uncovered until sauce thickens and liquid is almost all absorbed, about 5 to 7 minutes
• Place in bowl and refrigerate until ready to use

• Remove cheesecake from pan while still cold and place on serving platter
• Spread jam thinly over cheese cake
• Garnish with cheese and strips of cooked bacon if desired

Serve with breadsticks, rye toast points or crackers of choice 

To find out more about how to enjoy this delicious appetizer while taking in some fall's fantastic colors at the Historic Landmark Inn in Marquette, MI, visit www.travelmarquettemichigan.com 

Joe Heck,  Owner of Joe's Cakes at the Landmark Inn 

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