I learned how to make Chevre (soft goat cheese) a few months back and have been finding fun ways to use it. I’ve already found it to be wonderful sprinkled on salad, spaghetti, red beans and rice and just about anything that calls for aged cheese. But this….this takes the cake. Yes, I did mean for that to be a pun. Hee. Hee.
Okay, I was so excited about this picture. I took it with a long lens and thought it was the bestest picture I’ve ever taken. And now, here it is for all to see and it’s blurry. Ugh. Oh, well. At least the chocolate chips look good.
And yes, the crust is gluten free. I made my own almond meal in the food processor. I should have whipped the almonds around a little longer to get a finer consistency. This crust was okay, but next time I will make it a Luscious Lemon Bar crust. For one, this crust was too sweet and lacking in the delicious taste of coconut I really enjoy in the lemon bars.
It does look quite wonderful, huh? I was amazed that I could make a cheesecake out of chevre. Next time around I won’t do the lemon juice and I’ll make it with unsweetened cocoa. Mmmm. Chocolate Cheesecake.
So here’s what I would do next time:
1 1/2 C almond flour
1/2 tsp salt
*2 TBS extra virgin coconut oil + 1 tsp
*1 TBS xylitol + 1 tsp
1 TBS vanilla extract
3 large eggs
3/4 Cup sugar (Xylitol in my case)
1 Tbsp vanilla extract
1 pound chevre
1/2 Cup cocoa powder
1/2 Cup chocolate chips
Preheat oven to 375 degrees F.
Crust: Combine flour and salt in a large bowl. In medium bowl, wisk oil, sweetener and vanilla. Now, stir this into the flour mixture until thoroughly combined. Press crust into a 9 inch spring form pan (mine was 9.5 inches) onto the bottom and up the sides part way.
Filling: In a mixer on medium speed, mix the eggs and sugar until a bit foamy and the sugar is dissolved. (FYI: this can be a bit tricky with Xylitol, so try running it through your coffee/nut grinder to get it to a fine texture). Now add the vanilla and cocoa powder. Mix until cocoa is well combined. With the mixer running, add the chevre one Tablespoon at time until each spoonful is well mixed.
Pour (or more like plop) your filling into your crust. Bake for 20-30 minutes, Mine took more like 40 minutes. Place on cooling rack until completely cooled. Then put in refrigerator. Now eat!
The cheesecake in the photo got a thumbs up from Renaissance Man and Music Man both. R-Man even ate a slice. Whao. Could be we were all out of cookies and ice cream. Desperation, you know.
I, on the other hand, am not a huge fan of the lemon flavor and the chevre. They just don’t seem to go. Well, and the fact that I’ve ended up with a large tummy ache after eating my slice. I guess my system isn’t ready yet for that much cheese at one time. I’ll get a smaller piece next time.
If you decide to venture into Chevre Cheesecake territory, let me know how it went. I’d love to hear from you.