Chevre Cheesecake Recipe

 Of course we love to focus on the fresh and the seasonal, down here at the feed and farm. One of the lovely things about cheesecake is that it can be made year round. But truly, milk is also a seasonal product, that changes with the seasons. The milk that is produced in the early springtime is considered some of the finest and freshest. 

This recipe is as light as springtime, due to the addition of 6 (!) beaten egg whites, and made with fresh goat cheese (chevre) for a subtle, distinctive take on the traditional cheesecake. The original recipe, which is adapted from one used by Waterbar Resturaunt in San Francisco, uses plain chevre to delicious effect. We also sometimes like to use chevre blended with lavender flowers. It can also be made with fromage blanc. It is substantial enough to be served without a crust, making it a luscious gluten free option.

DIrections:

1. Preheat Oven & Prep Springform Pan

Preheat oven to 350 degrees. Butter a 9’ springform pan and dust the inside with sugar.

2. Combine Ingredients

Mix the chevre with lemon zest and juice, vanilla extract, and sugar. Beat until smooth.

3. Beat in Egg Yolks & Flour
 

Add the egg yolks, 2 at a time. Add the flour and mix well.

5. Beat Egg Whites in  a Separate Bowl & Then Fold Them into Batter

In a separate bowl, beat the egg whites until soft peaks form.
Fold the egg whites gently into the batter.

6. Pour Mixture into Springform Pan & Bake

Pour the mixture into the sugared springform pan and bake at 350 for 30-40 minutes, until the top is set but the center still jiggles ever so slightly.

7. Allow to Cool

Remove from oven and allow to cool before running a butter knife around the edge of the pan to release the sides.

8. Unmold, Chill & Add Berries if Desired

Unmold and chill before serving.
Garnish the top with berries, if desired.

9. Enjoy!

Enjoy!

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.