A classic goat cheesecake can be a vehicle for many toppings. Here, Chef Mina Pizzaro of the Michelin-starred L'Appert in New York City tops goat cheesecake with goat caramel and serves it with caramel ice cream. The addition of Laura Chenel fresh goat cheese to the cheescake batter and goat milk and sea salt in the goat caramel sauce balances the sweetness of the caramel. The overall effect is a dessert that's rich and creamy with sweet, salty and slightly spicy notes. Layer with cheesecake crumble for texture.
Recipe courtesy of Chef MINA PIZZARO, Pastry Chef - L'Appart, New York City
Caramel Ice Cream Base: