From Our Kitchen: Sour Cream Cheesecake with Jost Tidal Bay Rhubarb Compote
For over twenty years, we've proudly partnered with Jost Vineyards to give our guests an authentic taste of Nova Scotia. The iconic Jost Tidal Bay Wine is a must-have at our Centre, whether poured into a glass or paired with a dish. But why stop at just sipping?
Our pastry chef, Jonathan Hannam, has crafted the ultimate cheesecake recipe, served with a tangy rhubarb compote infused with Jost Tidal Bay. This delicious pairing of creamy cheesecake and a local wine twist is the perfect way to elevate your next dinner party. Ready to indulge? Let’s get started!
SOUR CREAM CHEESECAKE
Crust Ingredients:
1 ¼ cup Graham Cracker Crumbs
¼ cup Melted Butter
Cheesecake Ingredients:
40 ounces (5 x 8 ounce Packages) of Cream Cheese (softened)
1 cup Sugar
3 tablespoons Dover Mills All-Purpose Flour
1 tablespoon Vanilla
4 Nova Eggs (at room temperature)
1 cup Farmers Sour Cream
Method:
Preheat oven to 325⁰F.
Blend together graham crumbs and melted butter. Press firmly into the bottom of the lined 10" springform pan (or divide into individual silicone molds). Bake in the oven for 10 minutes, remove, and allow to cool completely.
Turn the temperature of the oven to 275⁰F.
Using an electric mixer with a paddle attachment, cream the cream cheese and sugar at medium to low speed until smooth. Scrape the bowl and the beater two to three times during this process to ensure no lumps of cream cheese remain.
Blend in flour.
Add one egg at a time, scraping the bowl, and beater well between additions.
Blend in vanilla and sour cream. You should have a very smooth cheesecake batter.
Pour into the prepared pan and place in the oven. To ensure a very moist oven, place a pan of hot water in the oven with the cheesecake.
The cheesecake will bake for approximately 70 minutes (as a whole cheesecake and less time for individual molds). It can be tested for doneness by shaking the pan lightly—it should move as one without a ripple when it is baked.
Remove from oven and allow to cool. Refrigerate overnight before cutting (or freeze individual molds to aid in popping them out!)
JOST TIDAL BAY RHUBARB COMPOTE
Ingredients:
2 cups Fresh (or Frozen) Rhubarb, chopped
¾ cup White Sugar
½ cup Jost Tidal Bay
Pinch of Salt
Corn starch
Method:
Combine all ingredients in a pot and cook on medium-low heat. Allow it to simmer enough for the rhubarb to break down.
Make a slurry of cornstarch and water, increase the heat to medium-high, and whisk in enough cornstarch slurry to thicken the compote slightly.
Once the compote has boiled, remove it from the heat, pour it into a heatproof container, and cool completely.
Enjoy the taste of Nova Scotia in this amazing dessert, straight from our kitchen to you!