Recipe by Alba Estonez, Pastry Chef at ZINC

CRUST
1 1/3 C Graham Cracker crumbs
2 1/2 tablespoons sugar
6 tablespoons melted butter

INSTRUCTIONS:

• Preheat the oven to 350°F.
• Combine all the ingredients in a mixing bowl.
• Using an 8 inch springform pan, press the mixture into the bottom and slightly up on the sides of the pan.
• Bake for 10 minutes and cool down.

CHEESECAKE
11 oz cream cheese at room temperature
8 oz fresh goat cheese at room temperature
3/4 cup sugar
1/2 vanilla bean, split and scraped
1 1/2 cup Mascarpone cheese
4 eggs at room temperature

INSTRUCTIONS:

• Preheat the oven to 325°F
• In the bowl of the electric mixer fitted with the paddle attachment, combine the cream cheese, goat cheese, sugar and vanilla pulp. Beat until smooth and creamy.
• Add the Mascarpone and beat until smooth.
• Add the eggs, one at a time, scraping the sides of the bowl if necessary.
• Pour over the crust and cover with foil pierced in several places.
• Put the pan on a baking dish and fill with water up to the middle of the pan.
• Bake for 50 minutes, then, uncover to let the steam out and cover again. Bake it for another 20 minutes or until it looks set in the edges but still slightly giggly in the center.

SPICED PORT WINE-FIG COMPOTE
8 oz dry figs
1 whole clove
The zest of 1 orange
2 cups Port wine
1 cup red wine
1 cup sugar
1 cinnamon stick
1 vanilla bean, split and scraped

INSTRUCTIONS:

• Bring the wines, sugar and spices to a boil in a pot.
• Cut the figs into halves and put into a 9 x 13 inch baking dish.
• Pour the wine mixture over the figs and bake at 325°F for 1 to 1 1/2 hours or until soft and syrupy.