Chèvre Cheesecake

Note:
People who do not drink cow's milk are faced with a limited selection of baked goods and desserts.
This Chèvre Cheesecake can be made from your home made or store bought chèvre.

Here is how to make the Crust

Ingredients for the Crust

1/4 cup Graham Wafer Crumbs
1/4 cup ground hazelnuts
2 tablespoons melted butter

Prepare a 6 inch cheesecake pan that has a removable bottom or springform pan by lining with parchment paper
Combine the graham wafer crumbs, the hazelnuts and to butter into a crumbly mass
Press the crumbly mass into the bottom of the cheesecake pan prepared as described above

Here is how to make the filing

Ingredients for the filling

l and 1/2 pounds of chèvre
1 cup granulated Sugar
1 tablespoon of cornstarch
3 eggs
Grated zest and juice of one lemon
(optional) Fresh berry coulis or chocolate sauce

Beat the chèvre for one minute in a bowl to soften using a spoon or electric mixer
Add the sugar and the cornstarch and beat until blended
(Do not overbeat the cheese at any stage or it will become greasy
Add the eggs, one at a time, beating after each addition.
(Scrape down the side of the bowl often)
Blend in the lemon zest and the juice/

Now the final step

Preheat the oven to 325 degrees
Pour the cheese mixture over the crust
Bake in the preheated oven for one and a half hours or until slightly puffed around the edge but still moist in the center
Let cool in the pan on a wire
Cover and refrigerate for several hours or overnight or until well chilled
Unmold the cheesecake, remove the parchment
(optional: serve with fresh berry coulis or chocolate saude)