Creamy Yogurt Cheesecake

Ingredients:
Graham Cracker Crust:
2 cups crushed graham crackers
1/4 cup (1/2 stick/2 oz/56g) butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
Dash of nutmeg

Filling:
16 ounces plain chevre cheese (fresh soft goat's cheese - *see note below)
1 cup plain or vanilla yogurt
3 eggs
1/4 cup milk
3 tablespoons (1 1/2 oz/43g) butter, melted
3 tablespoons honey or 5 tablespoons sugar
1 teaspoon vanilla extract
Grated rind of one lemon

Instructions:
Crust:
Combine ingredients well and press mixture firmly onto sides and bottom of an 8-inch pie pan or cheese cake pan. Bake for ten minutes at 350° F (180°C). Cool before adding the filling.

Filling:
Combine and beat eggs, chevre and yogurt. Beat until smooth. Add remaining ingredients, beating until well blended. Pour into cooled crust and bake at 450°F (230°C) for 10 minutes. Turn oven down to 350°F (180°C) and bake an additional 35 to 45 minutes (until toothpick comes out clean). Cool.

Tip:
If desired, mix 3/4 cup sour cream or creme fraiche, 1 tablespoon honey, 1/2 tablespoon vanilla and pour over cake. Bake 5 minutes at 425°F (220°C). Let cake cool and chill well before serving.

Note:
If chevre cheese is not available to you, you may substitute it with fromage blanc or cream cheese.

Makes 12 servings.

Source: Recipe adapted from:
Redwood Hill Farm
Grade A Goat Dairy
Sebastopol, California

Date: August 24, 2004