Thursday, March 18, 2010

Boynnbourbluebonberry Cheesecake

The Lady and I have been refining our cheesecake for a year or so. It is made entirely from goat dairy, and without wheat or refined sugar. Here's the recipe, and let me know if you make it!

Boynnbourbluebonberry Cheesecake

2 cups almond meal
1/4 cup coconut flour
1/4 cup honey
1/2 cup palm oil shortening or butter
Sprinkle of cinnamon

33 oz. of goat chevre
1/2 cup + 2 Tbsp. honey
3 tsp vanilla
1/4 cup bourbon
3 eggs
2 egg yolks

2 cups goat yogurt (strained)
1 Tbsp honey
4 tsp bourbon
4 tbsp blueberry jam

Topping Topping:
1 splash bourbon
1 Tbsp goat cream cheese
3 Tbsp goat yogurt
1 tsp. honey


1. Start the topping: Line a colander with a coffee filter and place the goat yogurt in it to strain for several hours. Collect the whey underneath and drink, discard or give to grateful hounds.
2. Leave the Chevre at room temperature to warm for at least 2 hours.
3. Make the crust:
a. Preheat oven to 350 degrees
b. Combine ingredients until mixed. It should stick together when pressed between two fingers, and the flavor should be slightly sweet.
c. Press into a spring-form pan (line the bottom only, not the walls) and bake for approx. ten minutes, until golden brown.
d. Allow to cool.
4. Make the filling
a. While the crust is in the oven, beat the chevre until smooth (we use a cuisinart with the blade attachment) and then add in the honey, vanilla, and bourbon. Add honey to taste. Then add the eggs, and blend again until just mixed.
b. Pour the filling on top of the cooled crust, breaking the stream with a spatula to prevent disastrous crust erosion.
5. Bake for 40-50 minutes, or until set in the middle, and slightly golden on the sides.
6. Meanwhile, make the topping-combine the ingredients in the cuisinart or blender and try not to eat too much of it while the cake is baking.
7. The topping topping can be made in a small bowl and then transferred to a sandwich baggie. (or an icing bag if you are fancy)
8. Pour the topping on the cake, spreading with a spatula.
9. Cut a corner from the baggie and decorate as desired.
10. Return the cake to the oven for an additional 10 minutes.
11. Refrigerate overnight, and enjoy!

1 comment:

Courtney said...

Who's turning 33?
Looks like a great recipe.