Lemon Chevre Cake

Lemon Chevre CakeWith a spicy ginger snap crust, creamy chevre filling and lemony topping, this Lemon Chevre Cake is a luscious dessert that will win rave reviews.

Topping:
2 eggs
2 egg yolks
2/3 cups (150 mL) sugar
1 tbsp (15 mL) grated lemon zest
1/2 cup (125 mL) lemon juice

Crust:
2 cups (500 mL) crushed ginger snaps
1/3 cup (75 mL) melted butter

Filling:
1 8 oz/227 g packages cream cheese
1 10 oz/300 g package Ontario chevre
1/2 cup (125 mL) sugar
1/2 cup (125 mL) frozen lemonade concentrate, thawed
1 tbsp (15 mL) grated lemon zest
2 eggs
1 1/2 cups (375 mL) sour cream

Adjust oven rack to lower-middle position and heat oven to 325°F (160°C). Grease a 9-inch spring-form pan and line sides with parchment.

In heatproof bowl, over a saucepan of simmering water, whisk together eggs, yolks, sugar, lemon zest and juice; cook, stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Place plastic wrap directly on the surface, to prevent it from forming a skin. Refrigerate until cold, about 1 hour and up to 2 days.

In food processor, blend gingersnaps to fine crumbs, about 30 seconds. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand.

Transfer mixture to prepared pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake in oven until crust is firm, about 12 minutes. Let cool while preparing the filling.

Place cream cheese, goat cheese, sugar, lemonade concentrate and zest in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Beat in sour cream until mixture is very smooth. Pour into cooled crust.

Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, about 60 minutes. Turn off oven, let stand in oven for 60 minutes. Transfer to rack. Remove sides of pan and parchment and cool completely. Spread topping evenly over cake and refrigerate until firm, about 6 hours.

Makes 12 – 16 servings

PER (1/16) SERVING: about 324 cal, 6 g pro, 18 g total fat (9 g sat fat), 30 g carb, 1 g fiber, 128 mg chol, 158 mg sodium. %RDI: iron 22%, calcium 6%, vit A 10%, vit C 8%  

Source: ontariogoatcheese.ca