2 pounds goat cheese (1.5 for filling, 0.5 for topping)
4 large eggs at room temperature
0.75 c honey
1 cup goat yogurt (I used 0.5c honey flavor in filling and 0.5 c blueberry in topping)
1 TBSP tapioca flour
1 tsp vanilla extract
1 cup blueberries
0.25 cup water
2 T crushed dried lavender flowers
Instructions
For the crust
Grease the bottom and sides of a 9-inch springform pan with
coconut oil. Wrap the bottom of the pan with foil as to create a
seal and prevent water from seeping in as the cake bakes in the
water bath (bain-marie).
In a medium-sized mixing bowl, combine the almond flour,
sugar and salt; stir in the melted coconut oil and mix well. I find
hands to be the best instrument in this case. Form the “dough”
into a ball and transfer to the bottom of the springform pan,
pressing it gently to spread and evenly cover the full area and at
least 1” up the side of the pan. Bake the crust for 10-15 minutes
(or until it is set, it took my oven about a half hour). Remove it
from the oven and allow it to cool.
Put on a kettle of water and heat as if for tea.
For the filling
In a large mixing bowl using a mixer, cream 1 ˝ pounds of goat
cheese with 3 T. of honey until smooth. Add the remainder of
the honey, then eggs, one at a time. Beat for a few minutes
following each addition, ensuring to scrape down the sides
frequently. Sprinkle in the tapioca flour. Once well incorporated,
add ˝ c. goat yogurt and the vanilla. The mixture should now be
smooth and somewhat fluid. Pour it into the prepared
springform, crust-lined pan. Create a bain-marie by placing the
springform pan in the center of a larger roasting pan, and adding
hot water from the kettle until it covers the bottom-half of the
springform pan. Bake for about an hour and one half, or until the
filling is well-set and the top becomes a nice golden color. The
center will not be completely solid and will have a gelatinous
response when aggitated. Remove the cheesecake from the oven
and allow to cool.
For the topping
Place blueberries, 2 Tbsp turbinado sugar, and water in small
sauce pan and cook, stirring until blueberries are collapsed. Add
lavender flowers and remove from heat, allowing to steep for 10
minutes. Place in blender and then strain finer bits, using a
spatula to press liquid out. Add last 8 oz of goat cheese and the
last half cup of yogurt and mix with hand mixer until smooth.
Once cheesecake has cooled, put the lavender topping on the
top and allow to cool completely before serving.
If possible, make the cheesecake a day ahead of time. Serve with
flowers or mint leaves on the top, or drizzle with honey or
chocolate sauce (or both).
Originally Submitted
9/2/2012
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