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Goat Cheese Cheesecake

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This is surprisingly delicious! I made this using truvia as the sweetener (note that 3/4 tsp of truvia equals 2 tsp of sugar in sweetness) and it came out great! Use a 9″ pie tin or double everything for a springform pan and increase baking time to 1 hr, 1hr in oven with heat off and door propped open.

Crust

  • 6 T finely chopped nuts (a combo of pecans, walnuts and almonds or one or two of them)
  • 6 T almond meal
  • 1 T melted butter (or soy free margarine if you want it totally cow dairy free)

Mix together and press into a 9″ pie tin.  Bake at 350 degrees for about 8 min or until it starts to brown.  Remove from oven and cool.

Filling

  • 9 oz of goat cheese
  • 1/4 c of sugar (or the equivalent if doing sugar-free)
  • 2 large eggs
  • 1/2 c of goat milk
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • dash salt

Mix together until creamy and smooth. Pour into prepared crust and bake at 350 degrees for about 30 min, then turn off the oven and let it cool in the oven with the door slightly ajar for another 30 min.  Refrigerate for at least 2 hrs before eating (best on the second or third day).

Topping: Fresh fruit and a glaze (can be sugar-free)

  • 1/2 c apple juice
  • 1 T cornstarch
  • 1/4 c sugar or the equivalent
  • some mashed berries

Cook until thick, cool, mix with berries and put on top of cheesecake to serve.

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