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Goat Cheese Cake

Crust:

¾ cup coarsely ground walnuts

¾ cup finely crushed graham crackers

3 tbsp. melted, unsalted butter

 

Filling:

32 oz. Asgaard Dairy fresh, unflavored chèvre

4 large eggs

1 ¼ cup sugar

1 tbsp. fresh lemon juice

2 tsp. vanilla extract

2 tbsp. unbleached, all-purpose flour

Pinch of salt

Directions:

Thoroughly combine all ingredients.  Press compactly into the bottom of a lightly buttered 9- or 10- inch springform pan.

Preheat oven to 350º.

Beat the chèvre in a large bowl until smooth.  Add the sugar, lemon juice and vanilla and mix well.  Beat in the flour and salt.  Add the eggs one at a time, beating well after each and stopping occasionally to scrape down the sides of the bowl.  Pour the batter evenly over the crust.  Bake approximately 55 minutes (45 minutes if using a 10-inch pan) or until the outer edge of the cake is puffed (and maybe a little cracked), the center is set and the top is brown in spots.  Remove the cake from the oven and let cool for 15 minutes.  (The top of the cake will gradually even back out and the cracks will diminish.)  Keep the oven at 350º.

Whisk the sour cream, sugar and vanilla together to blend.  Spoon the mixture over the cake, starting at the center and extending to within ½ inch from the edge.  Return the cake to the oven and bake 5 minutes longer.  Remove the cake from the oven, let cool, then cover and refrigerate for at least 12 hours.  For best results, leave the cake in the refrigerator for 1 to 2 days.  Before serving, remove the sides from the springform pan.  Top the cake with raspberries, strawberries, blueberries or any other fresh, seasonal fruit.

Serves 10 to 12.

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