Goats Milk Cheesecake
By Chef Lippe
This is a great dessert that everyone loves. The crumb mixture can be made several ways and my family loves this one, but you can also use graham crackers or shortbread cookies mixed with the butter to make the crust. For the berry topping you can use blueberries, strawberries, cherries or any fruit your family likes. I used blueberries for this cake. You will have to adjust the sugar based on fruit and sweetness you like. Peaches need less and sour cherries need more. I have made this recipe using chocolate cake mix for the base and then divided the cream cheese mixture in half and added melted semi-sweet chocolate chips into half and a coffee mixture into the other and then swirled the two together for a great coffee and chocolate cheese cake. Have fun with it and come up with your own favorite.
1 box yellow cake mix
1/3 cup butter, softened
2 large eggs
2 cups sugar
2 packages of 16 ounces cream cheese, softened
12 ounces (1 ½ cups) of soft goats cheese (see recipe below to make your own)
1 tablespoon vanilla
2 Tablespoons lime juice
2 Tablespoons honey
2 cups sour cream
½ cup sugar
1 tablespoon vanilla
2 ½ cups fresh berries
Preheat oven to 350
For crust: Mix cake mix, butter and egg until crumbled. Press into a 9 inch spring form pan.
For Filling: beat cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, goats cheese, 2 eggs, and 1 cup sugar. Beat 4 minutes. Add vanilla, and lime juice, mix for 1 minute and pour over crumb mixture.
Bake for 1 ½ hours or until set. Top will be just starting to brown very lightly at edges and middle will not be giggly.
While cake is baking, combine fruit, 1 cup sugar in a sauce pan and bring to a simmer over medium heat, stirring often to dissolve sugar, turn heat to low and cook for about 5 minutes. Remove from heat and let cool.
For topping: mix remaining sour cream, and honey. Spread over the cheesecake and cook 5 minutes. Cool completely and refrigerate until ready to serve.
Top with berry mixture when serving.
Goats Cheese or simple Farmer’s Cheese
1 gallon whole milk (you can use any variety of milk. Goat milk will provide extra tang.)
1 pinch salt
1 large lemon, juiced
1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
2.When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
3. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. The liquid is the whey.
4. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. We tie the ends of the cheesecloth around the kitchen sink faucet to let the cheese drain. You can also suspend over a bowl.
5. Once drainage has stopped, wrap in plastic, or place in an airtight container. Store in the refrigerator.