Cheesecake From Goat’s Milk Chèvre

I know I’m posting this on April Fool’s Day but this is not a joke. See?

The cheesecake doesn’t use any cream cheese. It’s still silky and luscious. And no, it doesn’t taste GOATY!

But let’s take a few steps back and talk about the cheese first. I have tried mozzarella a few times but have not been very successful so far. You can read about that at Spring and Cheese and Third Time’s A Charm, if you’d like.

This milking season I’ve decided to start out with a simpler cheese. I found a great tutorial/recipe here in the recipe section at the Cheesemaker’s website for Chèvre or Fromage Blanc.

It requires you to have a mesophilic starter culture and rennet. I still have these supplies from last year and they worked just fine. I purchased this rennet and this mesophyllic starter culture  from Hoegger Supply. They sell everything goat related that you can think of and I’ve ordered quite a few times from them and have always been happy. (And no, I’m not being paid to say it.)

The recipe for Chèvre also says you can use cheese moulds or a fine mesh draining bag. I used both and liked the result from the draining bag better. I made my own out of fine muslin by simply sewing a drawstring bag that would fit over a large stockpot that I have.

I didn’t have a plan to use the Chèvre in a cheesecake but the idea started percolating in the back of my mind when I saw the texture of the cheese once it was done draining. So, when my husband said it was time to dig trenches and put our overhead electrical service underground for our pumps, I told him I was planning on making a cheesecake and wouldn’t he like me to do that instead? I definitely played my cards right because I’ve been on a baking strike since December. I have not made any sweets except for one birthday cake. He agreed and said the boys and he would dig and he didn’t desperately need my help until the next day.

I don’t know if you’ve ever made cheesecake but I find it a very simple thing to whip up. The hard part for me is in the baking. This time I tried the method provided in the recipe from CrunchyCreamySweet.com. It worked perfectly. (I’m having technical difficulties with her website and can’t seem to get her link to load for the actual recipe to share with you right now. I’ll post the link as soon as I can.)

So, here’s my recipe using the goat’s milk Chèvre instead of cream cheese and at the end I’ll provide the directions I used from CrunchyCreamySweet.com.

Side Note:  I used 3/4 cup of sugar instead of the 1 cup it called for and planned on drizzling some maple syrup over it (so I could reduce the sugar somewhat). It worked well and next time I want to try omitting the sugar entirely.

Goat’s Milk Chèvre Cheesecake

Ingredients:

For the Crust:

  • 1 1/2 cups of finely crushed graham crackers
  • 1 Tbsp sugar
  • 1/2 cup butter, melted

For the Filling:

  • 24 ounces of Chèvre
  • 1 cup sugar
  • 2 Tbsp all purpose flour
  • 1/2 cup (4 ounces) of greek yogurt (I used goat’s milk yogurt that I had strained to make it into thick Greek yogurt)
  • 1 tsp vanilla
  • 1 Tbsp milk (I skipped this because some of my Chèvre was a little “wetter” than regular cream cheese)
  • 3 well beaten eggs

Instructions (from CrunchyCreamySweet.com):

Prepare the water bath:

  • wrap a 9″ springform pan in aluminum foil and set in a roasting pan.
  • boil 2 cups of water. set aside.
  • preheat oven to 325 degrees F.

Make Crust:

  • place graham crackers in a food processor and process until finely crushed.
  • add sugar and melted butter and process on low until combined.
  • press the mixture into the 9″ springform pan.
  • bake for 7 minutes in preheated oven.
  • set aside.

Make Filling:

  • place Chèvre in a food processor and process on low. process for 15 seconds. increase speed to high and process for 5 seconds until smooth. (I didn’t do this because I used an immersion blender instead. I’m sure you could do this in a regular blender.)
  • add sugar and process on low until combined.
  • add flour, yogurt, vanilla and milk (if using) and process on low until smooth.
  • add eggs and process on low until completely incorporated.
  • pour batter over prepared crust. tap the roasting pan gently on the counter to release any trapped air bubbles.
  • place the pan with the springform pan in the oven. pour enough recently boiled water to come at least 1 inch up the sides of the springform pan but not over the foil.
  • bake 1 hour and 20 minutes. check at 50 minutes and add more boiling water if necessary.
  • when the 1 hour and 2o minutes are up, turn off the oven and leave the cheesecake in there with the oven door slightly ajar for another hour.
  • remove cheesecake and let cool completely.
  • refrigerate for 6 hours or overnight before eating.

Enjoy 🙂

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