farm fresh cheesecake + strawberries

When you have a surplus of fresh goat’s milk… make cheese for…

… a ‘traditional’ cheesecake, and

…serve with just-picked strawberries from the garden!

How-To: ‘Modified’ traditional cheesecake recipe {made with my goat cheese}:

First, make a graham-cracker crust: 2-cups cracker crumbs, 1/4-cup sugar, 1/2-cup melted butter; press crumbs into bottom of 10-inch spring-pan. Refrigerate.

Filling: Cream 16-oz. chevre goat cheese and about 15-oz. ricotta (made from 1-gal goat’s milk). Gradually add 1-1/2 cups sugar, 2 teaspoons vanilla and 1/2-teaspoon salt. Add 6-egg yolks (one at a time) saving egg whites. (You can add lemon zest if desired.) Blend in 1/3-cup flour. Beat egg whites until stiff, not dry, and fold into cheese mixture. Pour into pan and bake at 350 degree F for about 1-hour and 15 minutes. Cool; chill thoroughly before serving.

While it’s baking in the oven, stitch-up a few sachets from fabric ‘scraps’, stencil with numbers (just because??) and fill with lovely ┬álavender!

A sweet gift for a friend!

Happy Day!