Sharon's Recipes

JUNE: Chocolate Goat Cheese Cheesecake

Every now and then someone with special needs asks me to create a recipe for them. This person has an allergy to milk and asked me to make a Chocolate Goat Cheese Cheesecake for her wedding. Though I used butter to make the crust you could easily substitute a non-dairy product and a chocolate cookie crust.


One 7 inch cheesecake pan with a removable bottom
3/4 cup graham cracker crumbs
1/4 cup of butter, melted
1/8 cup sugar

3 oz. semi sweet chocolate
1/2 lb Goat Rising Traditional Chevre
1/2 lb Vermont Butter and Cheese Co Impastata ( creamy goat cheese )

3/4 c. sugar
2 eggs
1 Tbsp cocoa
1 tsp vanilla

Heat oven to 350, less if it runs hot as mine often does.

Melt butter. Mix melted butter, graham cracker crumbs and sugar until fully moist, and press into the bottom of the spring-form pan.

Melt 3 oz. of semi sweet chocolate in a double boiler and let cool.

Blend the goat cheese and Impastata with a mixer.

Add 3/4 cups sugar, and mix again.

Add 2 eggs, one at a time, and mix after each addition.

Blend in the melted chocolate plus the cocoa and vanilla.

Pour the resulting mixture into the spring-form pan.

Place a tray underneath and bake for 1 hour, check for firmness — it should not wobble. May take 1.5 hours in your oven.

Let cool completely. Chill overnight before serving. Try adding a raspberry sauce on the side.

Serves 12-16 small pieces


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