This cheesecake recipe is adapted from a menu item that was once served at The Trellis restaurant in Williamsburg, Virginia. I’ve never dined at this restaurant, but that’s what my notes say on the recipe card. It was created by chef Marcel Desaulniers, who opened The Trellis, but who is no longer the chef-owner.
I’ve made this cheesecake before, and it’s really a lovely dish, but unfortunately I cannot credit any source for it.
This would be a perfect dish served at Sunday brunch, for a light lunch along with a green salad, or as a first course for an involved dinner. It is pretty rich and hearty, but a thin slice goes a long way. I also think that this cheesecake can be served in any season throughout the year.
2 1/2 cups crushed crackers
6 tablespoons melted butter
1 cup grated Parmesan
3 – 8 ounce packages cream cheese, at room temperature
1 – 8 ounce package goat cheese, at room temperature
7 eggs, at room temperature
1/2 teaspoon white pepper
2 cups grated Gruyere
Grease a spring form pan and turn the oven to 300 degrees.
Using a food processor, finely grind crackers of your choice until you have 2 1/2 cups. Oyster crackers or saltines were recommended in the recipe, but I used a butter cracker called Toasteds. I wanted a mild-tasting cracker.
To the cracker crumbs add the melted butter and grated Parmesan.
Bake at 300 for 1 1/2 hours, then reduce the heat to 250 degrees and bake for 30 more minutes. Remove from the oven and let cool.