Crustless Goat Cheese Cheesecake

crustless goat cheesecake creamy


Our family really, really enjoys cheesecake but over the last few years I have been having a harder and harder time finding just the right recipe for using our home made soft goat cheese.  I think this is it!

I started with a basic recipe for gluten free mini cheesecakes posted on another ladies blog.  My daughter and I decided that a crust just wasn’t necessary so off I went experimenting.

The first cheese of the spring is always tastier.  I am not sure if it is just because it has been so long or if it is really different but we LOVE it.  This is the best recipe we have found for it to date.


Goat Cheese (Chevre)

1 gallon goat milk
4 ounces mesophillic culture
1/3 cup cool water
1/2 teaspoon liquid rennet (we use animal)

Heat milk to 72F. Add culture and stir. Mix water and rennet in a separate bowl. Gently stir into milk and culture mixture with a top bottom stir motion to make sure it is completely mixed. Let sit, with a lid on, for 18-24 hours. Drain by hanging it in a piece of butter muslin. If it has to drain over 12 hours finish the draining process in the fridge.

This cheese can be stored in the fridge for about three days. It freezes very well if double wrapped in plastic wrap.


Crustless Creamy Goat Cheese Cheese Cake

2 (8-ounce) packages fresh goat cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature

Beat eggs, sugar and vanilla till creamy.  Add cheese.  Beat till nice and smooth.  Pour into a well buttered 8 × 8 pan.  Bake in preheated 300F oven for about twenty minutes or until toothpick inserted in center comes out clean.  Garnish with fresh berries if desired.

   The possibilities with this cake are endless.  Adding a couple of bananas to reduce the sugar is a great flavor treat too.





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