Monterey Chevre Cheesecake with Orange and Walnut

This recipe was created for an event we had featuring as much local as we could. In this cheesecake, everything is sourced local, minus the lemon and walnuts. For those of you who have never used chevre for anything besides a spread, let this be the key to your culinary exploration of all things goat. If you can get your hands on Monterey Chevre, you won’t be disappointed.  Just remember… local = freshest. 

Monterey Chevre Cheesecake with Orange and Walnut 

Serves: 12 

Ingredients 

FOR THE CRUST: 

2 c. Bola Granola (Berkshire Made) 

1/4 c. butter, melted ( Ronny brook) 

2 tbs. local honey ( I used Willie’s Honey) 

FOR THE FILLING: 

16 oz. Monterey Chevre cheese (Berkshire “Grown”) 

1 c. Hawthorne Valley plain or vanilla yogurt (Berkshire “Grown”) 

3 local eggs (North Plain Farms) 

1/4 c. local milk (High Lawn Farm) 

3 tbs. butter, melted (Ronny Brook) 

1/3 c. local honey (Willie’s Honey) 

1 tsp. vanilla extract (Baldwin’s Extracts) 

zest of one lemon 

1/2 c. orange marmalade or jam (Berkshire Preserves) 

2 tbs. water 

1/2 c. toasted walnuts, coarsely chopped 

Instructions 

Preheat oven to 350 degrees.
 

FOR THE CRUST: 

Place Bola Granola into a food processor and pulse 5 or 6 times until it reaches the consistency of crushed graham crackers.  Combine granola, butter and honey and press mixture firmly on the bottom and up the sides of a 9 inch spring form pan or pie plate.  Bake crust for 10 minutes.  Cool before adding the filling. 

Lower oven temperature to 300 degrees. 

FOR THE FILLING: 

Combine chevre, yogurt and eggs.  With an electric mixer, beat until smooth.  Add milk, butter, honey, vanilla extract and lemon zest, beating until well blended.  Pour into cooled crust and bake at 300 degrees until the center jiggles like Jell-o when nudged, about 55 to 65 minutes.  Insert a small pin or toothpick into center.  If it comes out clean, the cake is done.  Chill for at least 2 hours or overnight (see note). 

 TO SERVE: 

Combine the marmalade and water in a small saucepan.  Heat until just hot; spoon orange sauce and chopped walnuts over slices of cheesecake and serve.