Chevre-cake

My mother always made cheesecake for Christmas dinner and for my whole life, any other cheesecake has been compared to hers – with few measuring up.  This is my version using goat milk products and it is delicious!  A lot lower in calories and also makes a great cheese-cake for those who are sensitive to cow dairy products.

Preheat oven to 375 F.

Shortbread or graham cracker crust – your preference.  I use shortbread

Whisk together in a bowl or place into food processor until it resembles coarse crumbs:

   1 ¼ cups all purpose flour   

   1/3 cup sugar

   1 teaspoon grated lemon zest

   ¼ teaspoon salt

Add:

   ½ cup butter (made from goat milk is best!)

Add:

   1 egg yolk and process until it comes together as a ball.

Press into 8 inch springform pan around the bottom and up the sides about 2 inches.

Filling:

   3  8 ounce containers of chevre      

   1 cup sugar

   3 large eggs, slightly beaten

   ¼ cup goat milk

   2 teaspoons pure vanilla

   1 teaspoon grated lemon zest

Beat the chevre until smooth.  Add the sugar.  Continue beating and add eggs.  Beat in the goat milk and the vanilla.  Stir in the lemon zest.  Pour filling into the prepared crust. 

Bake for 40-45 minutes.  The filling should not jiggle when shaken gently and should be just lightly browned.  Cool on a wire rack for 15 minutes.  Run knife around the edge and loosen the spring on the pan.  Allow to cool another 30 minutes. Remove the outside edge of the pan to finish cooling.  Best if allowed to cool at least 4 hours before serving. 

     Calorie comparison:

 chevre per ounce- 70   

 cream cheese per ounce- 100   

Lemon Frozen Yogurt recipe excerpted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. (Artisan Books) Copyright 2011.

Ingredients

Frozen Yogurt Base
1 quart plain low-fat yogurt
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Zest from 1 lemon (reserved from below)

Lemon syrup
2 to 3 lemons
3 tablespoons sugar

Pairs well with: Cherry pie. Dark chocolate

Vanilla Iced Chevre

1 8 ounce container Chevre

1 quart goat milk

2 eggs, beaten

3/4 cup sugar

1 tsp. powdered vanilla or vanilla extract

Heat the quart of goat milk with sugar until scalded.  Whisk in 2 eggs and continue to heat until slightly thickened.  Set into the refrigerator until cool.  Beat the chevre until fluffy.  Add the vanilla, then beat in the cooled milk/egg mixture. 

Pour into prepared ice cream freezer and freeze per the freezer's instructions.