A couple of weeks ago I celebrated my birthday here at Roquecave Ferme des Chèvres. Every year I like to celebrate with a cake, but this would be my first year celebrating with a gluten-free cake. I thought about using gluten-free flours, but then I remembered that I’m surrounded by cheese and could make a killer cheesecake! The other WWOOF volunteer on the farm and I made her friend, Krishenka’s, simple cheesecake recipe. It was fantastic!
Like all cheesecake recipes it requires a day of refrigeration and thus should be made a day ahead of time. We used fresh goat cheese (of course!) but the original recipe is made with cream cheese. It is best decorated or served with fresh or preserved fruit. We used plums preserved in sugar syrup, but any fresh or preserved berry would be fantastic too.
Cheesecake de Chèvre
Adapted from Krishenka’s Cheesecake Recipe
- 1 package of crunchy cookies (we used gluten-free oat cookies)
- 80 gr of butter
- 5 rounds of fresh goat cheese (weighing about 100 gr each)
- 1 can of sweetened condensed milk
- Juice and zest of half a lemon
- Pinch of salt
- Fresh fruit or preserves
- Crush the cookies in a bag with the bottom of a glass bottle until sandy. You can add chopped nuts or used a flavored cookie (like ginger) for a richer crust. Melt the butter in a pan and throw in the cookies crumbs. Add more butter if needed until all the crumbs are coated.
- Butter a 9 inch spring-form pan and press the buttered cookie crumbs into the bottom and the sides too if you like, but it’s not necessary. Place in the fridge as you prepare the rest of the cake.
- With a fork, mix the fresh cheese with the sweetened condensed milk, zest, juice and pinch of salt until creamy. Add less sweetened condensed milk if you prefer a more sour cake. Pour over crust and smooth with a spatula. Refrigerate for about 24 hours.
- When it’s time to serve the cake, pop it out of its mold and decorate with fresh fruit over top or serve with a dollop of fruit preserves.