California Dairy Tour – The Foodie Edition & The BEST Cheesecake EVER Recipe!!

cheesecake slice

If you missed Part 1, click here to read it.
 
 
Ok now, foodies.  I know this is what you’ve been waiting for.   Pictures of all the yummy food I was served, all using California dairy products.  Everything I ate was incredible, and I think eating the food is what really convinced me that products carrying that Real California seal really does make a difference – and that is coming from a Carolina girl!  
 
This is a food journal, I guess you can say, with a recipe at the very bottom for the BEST cheesecake ever that was given to me by Chef Robert West. When my colleagues and I bit into that cheesecake at the time, we all went silent and closed our eyes because it was so indulgent.  It was that good.
 
Ok, let’s take a photographic food journey here.  You can find the descriptions under the photo if you want to try and recreate something yourself. But remember, you’ve gotta look for that California seal on the products you buy – it’s surprising what a difference it makes!!  
 
Oh – you might want to prepare yourself with some extra absorbent paper towels first though – you know, to catch the drool. 
 

Panzanella - Bellwether Farms Crescenza, Arugula, Vine Ripened Tomatoes, Cucumber, Olives, Red Onion, Crusty Bread,  & Balsamic Vinaigrette
Panzanella Bellwether Farms Crescenza, Arugula, Vine Ripened Tomatoes, Cucumber, Olives, Red Onion, Crusty Bread,  & Balsamic Vinaigrette

 

Saffron Risotto Arancini - Point Reyes Toma, Lemon Artichoke Aioli
Saffron Risotto AranciniPoint Reyes Toma, Lemon Artichoke Aioli

 

Pan Seared Alaskan Halibut - Thai Curry Spaetzle, Glazed Carrots, Ruby Hill Reserve Chardonnay California Beurre Blanc
Pan Seared Alaskan HalibutThai Curry Spaetzle, Glazed Carrots, Ruby Hill Reserve Chardonnay California Beurre Blanc

 

 

Sea Salt & Herb Crusted All-Natural Prime Rib - Horseradish mashed potatoes, Terra Bella Family Farms Seasonal Vegetables, Ruby Hill Elevato California Compound Butte
Sea Salt & Herb Crusted All-Natural Prime RibHorseradish mashed potatoes, Terra Bella Family Farms Seasonal Vegetables, Ruby Hill Elevato California Compound Butter

 

Portobella Stack - Grilled Zucchini, Galbani Mozzarella, Asparagus, Cherry Tomatoes
Portobella Stack Grilled Zucchini, Galbani Mozzarella, Asparagus, Cherry Tomatoes

 
 
 

White Chocolate & Ruby Hill Bella Gemma Port Mousse
White Chocolate & Ruby Hill Bella Gemma Port Mousse

 
 

Brick Oven Flatbread - Wild Mushroom Medley, Sauteed Leeks, Smoked Tomato California Creme Fraiche, Fiscalini Farms Lionza
Brick Oven FlatbreadWild Mushroom Medley, Sauteed Leeks, Smoked Tomato California Creme Fraiche, Fiscalini Farms Lionza

 
 

Arugula Salad with Baby Artichokes & Strawberries - Herbed California Buttermilk Dressing, Fiscalini Farms San Joaquin Gold Tuile
Arugula Salad with Baby Artichokes & Strawberries Herbed California Buttermilk Dressing, Fiscalini Farms San Joaquin Gold Tuile

 
 

California Yogurt Free-Range Chicken Breast - Potato Cream Gratin, Fiscalini Farms Scamorza
California Yogurt Free-Range Chicken BreastPotato Cream Gratin, Fiscalini Farms Scamorza

 
 

From left to right: Lumpia - Chicken, Joseph Farms Pepper Jack, Shiitake Mushrooms, Sweet Chile Sauce Chicken Skewers - Saffron Marinade, Coconut Peanut Sauce Stuffed Mushrooms - Rouge et Noir Brie, Spinach, White Truffle Oil
From left to right: LumpiaChicken, Joseph Farms Pepper Jack, Shiitake Mushrooms, Sweet Chile Sauce
Chicken SkewersSaffron Marinade, Coconut Peanut Sauce
Stuffed MushroomsRouge et Noir Brie, Spinach, White Truffle Oil
Beet Salad - Don Francisco Queso Fresco, Arugula, Toasted Hazelnuts, Green Beans, Champagne Vinaigrette
Beet SaladDon Francisco Queso Fresco, Arugula, Toasted Hazelnuts, Green Beans, Champagne Vinaigrette

 

Almond Crusted Salmon - Leek California Cream Sauce, Israeli Pearl Cous Cous, Green Beans
Almond Crusted Salmon Leek California Cream Sauce, Israeli Pearl Cous Cous, Green Beans

 

 
 

Capellini Pomodoro - Alta Cucina Tomatoes, Garlic Basil, Fiscalini Mozzarella, Sciabici Olive Oil
Capellini PomodoroAlta Cucina Tomatoes, Garlic Basil, Fiscalini Mozzarella, Sciabici Olive Oil

 
 

Grilled Ribeye - Brandy Peppercorn California Cream Sauce, Creamy Polenta, Sauteed Spinach
Grilled RibeyeBrandy Peppercorn California Cream Sauce, Creamy Polenta, Sauteed Spinach

 
 
 

Baked Alaska - California Strawberry & Coconut Ice Cream, Sponge Cake, Meringue, E & J Caramel Sauce
Baked AlaskaCalifornia Strawberry & Coconut Ice Cream, Sponge Cake, Meringue, E & J Caramel Sauce

 
 
 

Fresh Fruit Crisp with California Vanilla Ice Cream
Fresh Fruit Crisp with California Vanilla Ice Cream

Yeah, I’ll never eat that good again.  -wink-   And, I probably should have brought some elastic pants with me too.  😉
 
Ok, now that cheesecake I was telling you about.  Chef Robert West made this for us while we had lunch at the Fiscalini’s house.  I do not even have the words to tell how incredibly delicious this was.  Oh my word.  Ya’ll are just going to have to make it because honestly – it would be a tragedy for you to go on in life without savoring this decadent concoction.  So, huge thanks going out to Chef Robert West for sharing this recipe with me, so that I could share it with ya’ll.  
 

cheesecake slice

 

 

California Dairy Tour – The Foodie Edition & The BEST Cheesecake EVER Recipe!!

Ingredients

  • For the Crust:
  • 2 ½ cups toasted almonds
  • ¼ cup superfine sugar
  • ¼ cup butter melted
  • For the Filling:
  • 1 ½ pound crème cheese softened
  • 1 cup sugar
  • 1 T vanilla can sub vanilla bean
  • 3 eggs
  • For the Topping:
  • ½ cup crème fraiche
  • 1 t sugar
  • Equipment needed: Equipment needed: 9” springform pan heavy duty foil, heavy bottomed baking pan

Instructions

  • Preheat oven to 350 degrees F
  • Crust: In a food processor grind the almonds and sugar together, stir in melted butter, cool. Using your fingers, pack the mixture into the pan and bake for about 3-4 minutes; or until edges start to brown.
  • Filling: In a mixer whip the cream cheese and sugar until incorporated. While mixer is on low, add eggs one at a time and keep blending until all eggs are mixed in. Add vanilla. Set aside.
  • While pan is cooling wrap bottom of springform pan with foil coming up the sides all the way. You might need to use 2-3 sheets.
  • · This is to ensure that water from the water bath does not leak into the cheesecake. The reason for the waterbath is to make sure the bottom of cheesecake does not burn.
  • Pour mixture into pan and using a flat spatula, spread evenly. Place in baking pan and fill pan to about half the springform pan with water. Bake in oven until slightly browned, about 1 hour.


crystal, the mrs