From the kitchen
Goat's Milk Cheesecake
A lighter, tangier alternative to traditional New York cheesecake.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 16 ounces goat's milk cream cheese (see recipe above) or store-bought chevre, softened
- 8 ounces regular cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup whole goat's milk
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 325°F. Mix the graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake 10 minutes and cool slightly.
- Beat the goat's milk cream cheese, regular cream cheese, and sugar together until smooth.
- Add the eggs one at a time, beating well after each addition, then mix in the goat's milk and vanilla.
- Pour the filling over the crust and place the springform pan in a larger pan with hot water halfway up the sides.
- Bake 50-55 minutes, until the edges are set but the center still jiggles slightly. Cool completely, then chill at least 4 hours before serving.
Kitchen note
The goat's milk cream cheese lends a brighter tang than an all-cow's-milk cheesecake — a little goes a long way.
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