July 21, 2018

Heavenly Chèvre Cheesecake

This cheesecake is to die for. An absolute keeper of a recipe.

Having plenty of milk means finding ways to incorporate more of it into our diet. One of those ways has been by experimenting with a soft goat cheese called chèvre. It's commonly used in spreads and sandwiches, so we've had plenty of those lately. But when I found Midel gluten-free crumb crusts in the discount grocery freezer section priced 6 for $1, I stocked up and started thinking about ways to use them. For the ginger snap crust, cheesecake came to mind. Cheesecakes are usually made with ricotta, cottage, or cream cheese, but why not substitute chèvre? I'm so glad I did.

Heavenly Chèvre Cheesecake
  • 3 cups chèvre (recipe for that here)
  • 3 eggs
  • 1/2 cup sugar
  • dash salt
  • 1 cup heavy cream, whipped
  • 1 tsp vanilla (or whatever flavoring you wish)
  • prepared crumb crust

Beat eggs and sugar until light. Add salt and vanilla and mix well. Add chèvre and blend. Fold in whipped cream. Pour into crust and bake at 350°F (180°C) for one hour. Turn off oven, crack the door, and let the cheesecake cool inside the oven for another hour.

This will make one cheesecake if you're using a 12-inch cheesecake pan. My ready-made crumb crusts were for 9-inch pies, and I filled two of them with this recipe.

The cheesecake was such a success that the wheels kept turning. More on that soon. 


Chris said...

Oh yum, what a treat! Worth all the trials with goat keeping.

Goatldi said...

I have almost always found Che'vre a suitable substitute for cream cheese. Agree wholeheartedly using it in cheesecake. Yum.

I do miss not having even one goat in milk. Of course the remaining six girls look at me as if to say "I am on a well earned vacation."

Looking forward to hearing more of your cheese making adventures.

Florida Farm Girl said...

This sounds marvelous but it'd break the bank for me buying that much chevre.

Leigh said...

Chris, they have to earn their keep somehow!!!

Goatldi, oh to not have fresh goat milk. I understand those decisions sometimes have to be made, but it sure makes one appreciate having a goat or two to milk! It's cream cheese I've never tried to make, mostly because I'm stingy with my cream. I want to save it for ice cream! LOL

FFG, oh gosh, it would be expensive to buy that much. Reminds me what a luxury it is to have goats and an ongoing supply of fresh milk!

Mama Pea said...

Just hand over a piece of that cheesecake and nobody will get hurt.

Cozy Thyme Cottage said...

My husband likes cheesecake but doesn't get it very often as I don't care much for it! Nancy

Leigh said...

Mama Pea, LOL. I give up!

Nancy, yes, you'd have to like it to want to make it!

Ed said...

I've yet to eat a cheesecake that I didn't like!

Leigh said...

Ed, that makes two of us. ;)