Pam Panchak/Post-Gazette

Chevre Cheesecake With Walnut Crust

Pastry Chef Kelly James at Sonoma Grille, Downtown, entered this fabulous dessert in a food competition. She garnishes each serving with a few strips of candied orange peel and walnuts.

• 3/4 cup walnuts, ground
• 1/2 cup ground ladyfingers
• 1/2 cup graham cracker crumbs
• 4 tablespoons sugar
• 1 teaspoon honey
• 6 tablespoons melted butter
• 1 pound (2 8-ounce packages) cream cheese
• 1 1/2 pounds goat cheese
• 1 1/2 cups sugar
• 1/8 teaspoon salt
• 1/3 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons lemon juice
• Zest of one orange
• 2 egg yolks
• 6 eggs
• Candied orange zest and walnuts for garnish

For the crust, thoroughly combine walnuts, ladyfingers, cracker crumbs, sugar, honey and butter in a mixing bowl. Butter a deep 9-inch springform pan and shape the crust into the pan. Bake the crust in a 325-degree oven for 13 minutes.

For the filling, mix the cream cheese and goat cheese in a standing mixer, using the paddle attachment, until softened and combined. Add the sugar and salt and continue mixing. Scrape the sides down well as you go. Add the sour cream, extracts, lemon juice and zest and continue mixing for 5 to 10 minutes, scraping well as you go. Slowly add the yolks and eggs and mix until combined.

Pour the mixture into the crust and bake as follows, reducing heat as the baking continues:

• 375 degrees -- 15 minutes

• 325 degrees -- 45 minutes

• 200 degrees -- 45 minutes

Cool to room temperature, then chill 4 hours or overnight. Garnish servings with candied orange peel and walnuts.

Makes about 12 servings.

-- Pastry Chef Kelly James of Sonoma Grille