Goat Cheese Cheesecake

I created this when I discovered that I do not process dairy very well anymore. I use sour cream here but you could use Greek yogurt. I find that I am able to eat fermented or soured dairy which is why I use sour cream. Once you have tried the recipe you can change it up when you want a different flavor. An example would be to eliminate the citrus flavors and replace with other extracts like maple or almond. You could also add melted chocolate to all of the batter for a chocolate version or add it to part of it and swirl that into the plain batter for a chocolate swirl version. Have fun and get creative.

What you need

For Crust

1.25 cup almond meal

2 Tb grass-fed butter

1/4 cup monk fruit blend or sugar alternative of choice

pinch of salt

For Filling

16 oz chèvre goat cheese

8 oz sour cream

3/4 cup monk fruit blend

1 Tb lemon or orange zest

2 tsp lemon juice

1 tsp vanilla

1 tsp orange or lemon extract

3 large eggs

How to do it

Crust – Preheat oven to 325′. In a food processor blend all of the crust ingredients just until it looks like crumbs that will stick together when pressed between two fingers. Press this evenly into the bottom of a 7″ spring form pan and bake for 10 minutes. Remove from oven and cool.

Filling – Reduce heat to 300 degrees. In a food processor or mixing bowl blend the goat cheese and sweetener until smooth. Add the eggs while mixing one at a time. Add the zest, vanilla, extract and sour cream, stir this in without over beating or it will incorporate too much air into the batter. Pour batter into cooled crust and bake in oven for 1 hour. Turn off oven, open door and allow to cool for 20 minutes before removing from oven. Refrigerate overnight. To serve slide a knife around the edges of pan and remove sides, use a hot knife to make slicing easier.

One Comment Add yours

  1. T.A. (ToniAnne) Wyner says:

    Thanks for the recipe, which I have just shared with my neighbor goat farmHer Connie.


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