Blue Ribbon Chevre Cheesecake
Yield
8 servingsPrep
15 minCook
30 minReady
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
graham crackers/wafers
crushed |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
all-purpose flour
to taste |
|
| Filling | |||
| 16 | ounces |
goat (chevre) cheese
fresh, soft |
|
| ⅓ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
lemon
juice, and zest of |
|
| Topping | |||
| 2 ½ | cups |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
graham crackers/wafers
crushed |
*
|
| 6E+1 | ml |
butter
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
all-purpose flour
to taste |
|
| Filling | |||
| 462.4 | ml/g |
goat (chevre) cheese
fresh, soft |
|
| 79 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
lemon
juice, and zest of |
|
| Topping | |||
| 591 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Crust:
Combine and press firmly into bottom of 9-inch springform pan.
Filling:
Blend until smooth and creamy.
Pour on top of crust and bake at 375 for 25 minutes, or until set.
Cool.
Topping:
Blend and pour on top of cooled filling.
Bake at 375℉ (190℃) for 5 to 8 minutes.
Refrigerate for at least 12 hours before slicing.
Garnish with fresh fruit.
