Jones Family Farm Cheese Cake

I have always made a good cheese cake, ask anyone that has had the privilege of me making one for them, not tooting my horn, but they were good! But when I started using JFF cream cheese, that is when they went from good to great! Everyone would say, "okay what is different? It tastes lighter yet creamier and richer then before!" There is something about how JFF makes their cream cheese, really does change the taste, I can no longer say that I make a good cheesecake, it is great, but all the credit goes to JFF.

Oat pastry Crust

1/2 c Kriemhild Butter, melted
1 1/2 c wheat pastry flour
1/2 tsp salt
1/2 c brown sugar
3/4 c oats, toasted*

4 - 8 oz JFF cream cheese, at room temperature
1/2 c raw sugar
1 tsp vanilla extract
3 eggs (JFF, Wintergrass, Sweetgrass, The Farm or Mountain View) at room temperature
1/2 lb good quality white chocolate, melted and slightly cooled

Ganache:
1 c heavy cream
1 tbsp Kriemhild butter
12 oz good quality dark chocolate (at least 60 % cocoa), finely chopped

grated white and dark chocolate

Preheat oven to 350 degrees F. Cover outside of a 10" cheesecake pan with foil tightly, coming up the sides, use at least two layers. (You need a large roasting pan, one that will hold cheesecake with room).

MAKING THE CRUST: * toast oats in a cast iron over med/high heat for about 10 minutes, stirring often. Allow to cool.

Place oats, pastry flour, salt and brown sugar in food processor. Blend for 1-2 minutes. Slowly drizzle in melted butter.

Pour mixture into bottom of prepared pan, pressing firmly and evenly. Bake for 15 minutes. Allow to cool.

MAKING FILLING: Bring a teapot of water to boil.

In a large mixing bowl, beat cream cheese and sugar for about 5 minutes on high, until light and fluffy. Stop machine and scrap down sides. Beat in eggs, one at a time, scraping sides in between. Add vanilla and melted chocolate, and blend well.

Pour the filling into cooled prepared pan. Place pan inside roasting pan, then place on oven rack. Carefully pour the boiling water in roasting pan, coming about 1/2 way up pan.

Bake for about 40 minutes or until the center slightly jiggles when shaken. Turn off oven and let cake cool for 2 hours. Remove cake from oven and place on rack to finish cooling. Once cooled, run a knife around outer edge to loosen, then remove sides of pan. Wrap with plastic wrap and refrigerate at least 4 hours, best over night.

Invert cake on one plate, remove bottom of pan, use a knife to loosen. Place a cooling rack over bottom of cake and invert. Place rack over a large baking sheet.

MAKING GANACHE:

Place chocolate in glass bowl. Bring heavy cream and butter to boil, pour over chocolate. Allow to stand for 5 minutes. Whisk until the mixture becomes dark, silky and smooth.

Using a small ladle, slowly but evenly pour the ganache over the cheesecake. I drizzle around the edge first ensuring the sides get covered, then start in the middle and work out to the sides. (you may have some chocolate leftover). Allow to set up for at least 1 hour.

Using large spatula's carefully transfer the cake to the serving platter. Refrigerate for at least 2 hours, over night is best.

Always serve cheesecake at room temperature. (I take my mine out when I am starting to cook my meal). To aid in slicing dip knife in a glass of hot water, then wipe with towel before slicing. Wipe excess cake, before slicing the next piece.