By: Dawn Robnett, Mesquite Valley Farm
To keep with our recent Chevre theme, the following dessert recipe comes from Longmont’s Haystack Mountain Goat Dairy but was submitted by our member Melanie Bohren of Sugarbeet Farm. Enjoy!
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons melted butter
Filling:
12 ounces Haystack Boulder Chèvre
12 ounces cream cheese
3 cups dairy sour cream
1 1/2 cup sugar
3 eggs Zest and juice of
2 lemons Zest and juice of
1 orange
To make the crust, combine graham cracker crumbs, sugar, and butter and press into a 9- inch springform pan. Bake at 350 degrees for 10 minutes or until the crust sets up.
To make the filling, combine the chèvre, cream cheese, sour cream, sugar, eggs, and the zest and juice of lemon and orange, then cream in a mixer until fluffy. Pour gently into pre-baked crust and bake at 275 degrees for two hours until puffed and cooked in the center. Let it cool completely before removing it from the pan.
Refrigerate for several hours prior to serving. Plate with fresh berry compote, lemon curd, or cajeta.