A friend who came over for dinner announced he would bring a late harvest Sauvignon Blanc, a Sancerre to be more precise. This is the dessert that I came up with to accompany it: cheesecake made from goat cheese. Goat cheese goes very well with regular dry Sancerre, so I figured a cheesecake made from goat cheese would work well with the sweet variety of the same wine. And so it did. I adapted the recipe from this one. It is a nice simple cheesecake without a crust and quite light for a cheesecake.
225 grams (8 oz) soft goat cheese, at room temperature
4 eggs, separated
1 tsp lemon zest
1 tsp lemon juice
1 tsp vanilla extract
100 grams (1/2 cup) caster sugar
butter for greasing the pan
2 Tbsp flour
Preheat the oven to 175ºC/350ºF (fan forced).
This works well with a late harvest Sauvignon Blanc, or Moscato d’Asti.
Like so many things, homemade fish fingers are so much better than store-bought! They are quite easy to make and you get to control what goes in them. So only the freshest fish, homemade breadcrumbs and an organic egg. Since you will use fresh fish rather than frozen, the fish will be that much more flavorful and succulent.