Food & Wine
October 01, 2006

Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness. Here, she tops mini cheesecakes with wine gelées—a new kind of wine-and-cheese pairing.

You May Like