1 ⅓cupcrushed graham crackers(you need 9 sheets (which is one sleeve) for that)
For the cheesecake:
16ouncescream cheese,*at room temperature
12ouncesgoat cheese,at room temperature
1 ½teaspoonsvanilla extract
1 ¼cupgranulated sugar
For the rosemary caramel sauce:
Add the cream and the rosemary sprigs to a saucepan.
Heat the cream until it starts to simmer, then turn the heat off, cover and let sit for 10 minutes.
Remove the rosemary sprigs and discard, then transfer the cream to a container you can pour from, such as a liquid measuring cup. Set aside.
Add the water to a very clean, heavy-bottom saucepan.
Add the sugar in a mound into the middle of the saucepan. Be careful not to have any sugar on the sides of the pan.
On high heat and without any stirring or touching of any sort, let the sugar/water mix come to a full boil. Be careful, the mix will get very, very hot. Do not touch the pot or the caramel under any circumstances.
Keep boiling the mix on high heat (still without any stirring) until it starts to turn golden brown.
Turn the heat down to medium and continue to boil until the mix reaches a deep amber color.
Turn the heat off.
Standing back, very slowly whisk the cream into the mix. The sauce will bubble violently and is still very hot, so be careful.
Let the sauce cool until you can handle it easily, then fill it into a glass jar and store in the fridge.
For the graham cracker crust:
Grease a 9-inch springform pan by rubbing its bottom and sides with a little bit of butter.
Heat the oven to 400 degrees F.
Melt the butter in a saucepan and stir in the rosemary. Set aside.
Whisk crushed graham crackers and sugar together in a bowl.
Pour the melted butter into the bowl and mix with a fork until the crumbs are evenly moistened.
Press the crust into the bottom of the pan.
Set the pan on a baking sheet and bake until the crust is firm, about 10 minutes.
Take the pan out of the oven and reduce the oven temperature to 325 degrees F. for the cheesecake filling.
For the cheesecake:
Add cream cheese, goat cheese, lemon zest, lemon juice and vanilla to a large mixing bowl and whip until combined.
Whip in the sugar.
Whip in the eggs, one at a time, and continue to whip until the mix is very smooth.
Pour the batter onto the crust and bake until the edges of the cheesecake are completely set and the center is only a tiny bit jiggly, 50 to 60 minutes.
Let the cake cool completely in the pan.
Cover and refrigerate for at least 6 hours or overnight, then unmold.
To serve, lightly warm up the caramel sauce over a pot of hot water or in the microwave and drizzle it over the cold cheesecake slices.
*Don’t use any cream cheese products labeled as low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that will interfere with the baking process.
Goat Cheese Cheesecake with Rosemary Caramel https://thespicetrain.com/goat-cheese-cheesecake-rosemary-caramel/