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Blue Ribbon Chevre Cheesecake
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Crust:
1-1/4 cups Graham crackers, crushed
4 tablespoons butter
1 tablespoon honey
1 tablespoon flour
Filling:
16 ounces fresh soft Chevre
1/3 cup sugar
4 Large eggs
1 teaspoon vanilla
1 lemon juice & zest
Topping:
2 Cups sour cream
1/2 cup sour cream
1 Teaspoon vanilla
Crust: Combine and press firmly into bottom of 9-inch springform pan.
Filling: Blend until smooth and creamy. Pour on top of crust and bake at 375 de
grees for 25 minutes, or until set. Cool.
Topping: Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.
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