This cheesecake uses honey, yogurt, cheese, and eggs from the farm. If you have a milk goat and chickens, and are comfortable making yogurt, this is pretty standard fare. But outside the farm, you won't run into this cheesecake. Its texture is denser, less lush, and slightly grainier than restaurant cheesecake. Although still very rich, it doesn't have the creaminess I am used to. I think of it as more like a custard in a graham cracker crust. My friend Sally has her own name for it - maybe she'll post it as a comment.
I apologize in advance that either this dessert tastes better than it looks, or I simply was not creative enough to take a glamour shot of it.
6 graham crackers
3 tbsp butter
1 Cup chevre or well drained yogurt cheese
1/2 cup yogurt (preferably goat's milk)
3 large eggs
1/2 cup sugar
2 tbsp honey
1 or 2 tsp vanilla
2 Tbsp flour (if using yogurt cheese instead of chevre)
Preheat the oven to 350.
Assemble a spring form pan.
Allow it to cool fully, then refrigerate at least 4 hours before serving. (Author's note - this never really happens. It's actually fine after an hour). Unmold the spring form, and set the bottom out on a plate.
You can top this with fruit or jam. Quince paste is one of our favorites, but it's pretty good on its own, too.
Tonight we are serving slices with a choice of blueberries, raspberries or blackberries. It's a very substantial dessert, almost like a second dinner. Late summer at Several Gardens Farm feels pretty good.