Goat Cheese Cheesecake

An abundance of milk leads to an abundance of cheese, which ultimately leads to cooking with cheese.  Goat milk turned into chèvre makes amazing cheesecakes.  The following has been well received every time I’ve made it (and never lasts long).  It has the added bonus of being quick and easy to make, and suitable for just about any dietary restrictions, as it contains no sugar or grains.

The crust:

  • 1 ½ cups walnuts
  • 1 ½ cups dates
  • ½ teaspoon salt (I use pink Himalayan)

The filling:

  • Chevre made from one gallon of milk (about 11 oz)
  • 2 teaspoons vanilla
  • 1 packet of unflavored gelatin dissolved in ½ cup hot water
  • ⅓ cup agave nectar
  • pinch salt

Blend the crust ingredients in the food processor, then press into the bottom of a springform pan.

Blend the filling ingredients and pour into the crust.  Refrigerate for several hours and serve.


The only challenge is saving some for later!


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