On Sun, 28 Jun 2009 14:36:22 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> I had some Musgovian ingredients around the kitchen.
>>
>> One lb of chevre, just past its use by date (what could go wrong with
>> it anyway, it's already cheese)
>>
>> 20 ounces of cream cheese
>>
>> A ton of sour cream
>>
>> Overlooked and past their prime chocolate chunk cookies and chocolate
>> almond biscotti.
>>
>> I ground up the cookies & biscotti with some mixed nuts, tossed in
>> melted butter and pressed it into a 10" spring form pan as a crust. I
>> put it in the freezer to set while I mixed up:
>>
>> The cheeses, a cup and a half of sour cream, a cup and a half of
>> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
>> let it all get beaten in the Kenwood until it begged for mercy.
>>
>> It is in the oven now. We'll see if we wind up with cheesecake. If so,
>> there are strawberries and blackberries to place on top.
>>
>> What's the worst that can happen, the stuff had to be tossed anyway...
>> (well, except for the fruit).
>>
>> Boron
>
>I had some goat cheese once that involved mandarin oranges, I think. It
>was wonderful. Call your cardiologist.

I have palpitations already. Angina, maybe, too.

Consensus is that the creation is similar in taste to an Orange Milano
cookie. Very chocolate in the crust (and the sauce, which was sour
cream, cream, sugar and Special Dark cocoa) and very orangey in the
cheesecake part.

Only drawback was that the cake cracked as it cooled. Ah well, I
thought I'd avoid baking it in a water bath by putting some flour into
the mixture, but it is amazing what sins a bit of chocolate sauce will
cover.

There was no overt chevre taste, just a nice, creamy sweetness.

Me? I had two bites off of someone else's plate and was happy just to
sit back and watch the smiles...and the cholesterol ratings.

Boron