Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Goats Milk Cheesecake
- Ready in: 30 minutes prep; 45 minutes in oven
- Serves: 4
- Complexity: easy
Rachel Ware, of AlpineGlo Rarm, comments "I have so many favorite recipes for our milk and cheese, but I have a real sweet tooth, so here is my favorite: Goat’s Milk Cheesecake."
- 1 ½ cups crushed graham crackers
- ¼ cup ground pecans (or nut of choice)
- 1 tablespoon sugar
- ½ cup melted butter
- 3 (8–ounce) packages of AlpineGlo Farm Goat Cheese Spread
- 1 cup sugar
- 2 tablespoon flour
- 1 teaspoon vanilla extract
- ¼ cup goats milk
- 3 chicken eggs or 2 duck eggs
- ½ teaspoon lemon zest
Crust: combine graham crackers, nuts, 1 tablespoon sugar. Stir in melted butter and press crumb mixture onto the bottom and 2 inches up the sides of an 8 inch springform pan.
Filling: beat goat cheese, 1 cup sugar, flour, and vanilla with an electric mixer until combined and smooth. Beat in goats milk. Stir in eggs one at a time, and finish with lemon zest.
Bake: pour filling into crust lined pan. Place pan on a cookie sheet and bake in a 375 °F oven for 45 minutes. Turn off oven, but leave cheesecake in the oven for another hour. Cool in pan on wire rack for another 30 minutes. Remove sides of the springform pan and cool cake completely. Cover and refrigerated before serving.
If desired, and highly recommended, top with our special goats milk caramel sauce!