Sean Butler, AKA Little Sean, has been a core member of Fuse since just before we opened here in Aiken.
After his interview, we realized we had a lot in common — thinking outside of the box and making sure that our ingredients were as fresh and locally sourced as possible. His position at Fuse is extremely important, as he is responsible for the first and last bites most tables will have. The kid is crazy, and that comes through in the best way in his dishes.
You Will Need
• 7” spring form pan
• mixing bowl
• cookie sheet
Filling
• 12 oz goat cheese (Trail Ridge has the best here in Aiken)
• 8 oz cream cheese
• 8 oz sour cream
• 1 tsp vanilla extract
• 2 tbsp honey
• zest of 2 lemons
• 2 eggs
Crumble Crust
• 2 seeded and minced Jalapeños
• 2 cups crumbled graham cracker
• 1/3 cup melted butter
Blueberry Compote
• 1 1/2 cups blueberries
• 3/4 cup sugar
• 2 cups water
• juice of 3 lemons
Make the Crust
Preheat oven to 350°. On low heat, simmer the jalapeños and butter until the butter takes on the color of the jalapeño. Combine the jalapeño butter and graham cracker mix. Butter up the spring form pan. Press the mix firmly and evenly into the bottom of the spring form pan.
Bake the Cake
Mix goat cheese, cream cheese, and sour cream. Fold in honey, vanilla, lemon zest, and eggs. Allow mix to chill for 20 minutes, then spoon into the spring form pan, smoothing over with a spoon. Place the spring form pan in the cookie sheet, adding a little water to the sheet pan to create a water bath. This will help the cake cook more evenly. Bake at 350° for 35 minutes, then turn the oven off and allow the cake to set for 1 hour inside oven. Remove cake and refrigerate for 30 minutes.
Mix the Compote
In a saucepan add the water, sugar, lemon juice, and blueberries. Bring to a boil and then reduce to simmer. Remove from heat and chill for 10 minutes. Finally remove the cake from the pan and drizzle compote on top.
