This cheesecake made with goat chevre and orange blossom, baked in a hazelnut crust and topped with lemon curd glaze is the GOAT. Make it!
If you're looking for a showstopper keto cheesecake, this is it. Sophisticated tastes of goat chevre, orange blossom, and lemon curd come together for the ultimate gourmet cheesecake. But here's the secret. This cheesecake is easy to make. Just whip up the ingredients in the blender. Read on for the recipe.
When I set out to reinvent cheesecake as a lectin free delight, I wanted something really special. So I started with the cheese. Instead of classic cream cheese, I used goat chevre. And, man, what a delicious idea this turned out to be. Since, goat chevre has a distinct flavor, I needed to get very creative with the flavor enhancements. Enter orange blossom water. This fragrant flowery essence is just the right complement to soften the strong goat cheese base. And a little citrus zest ties it all together.
This goat cheesecake can definitely stand all by itself. But the lemon curd glaze sends it into another dessert universe. The tangy, rich lemon glaze is just the right sour to cut the sweetness of the cheesecake. You're going to love it.
GOAT is an acronym used in urban diction to mean Greatest Of All Time.
Now let's make the GOAT cheesecake.
The Recipe
LFG GOAT Cheesecake
10 oz Plain Goat Chevre Log
2/3 Cup Organic Heavy Sour Cream
1/2 Cup Classic Lakanto Monk Fruit Sweetener
1 tsp Orange Blossom Water
Zest of 1 Lemon
3 Pastured or Omega-3 Eggs
Hazelnut Crust
2 Cups Hazelnuts (finely crushed)
1/3 Cup Packed Brown Swerve
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Xanthan Gum
1/2 C Grassfed Ghee
Lemon Curd Glaze
2 Lemon (juiced)
Zest of 1 Lemon
3 Pastured or Omega-3 Egg Yolks
3 Tbsp Xylitol
3 Tbsp Grassfed Ghee
Instructions:
Step 1: Make the Hazelnut Crust
Preheat oven to 325 degrees F. In a large bowl, add crushed hazelnuts, packed brown sweetener, cinnamon, salt, and xanthan gum. Stir to incorporate well. With two forks, cut in ghee to achieve pea-sized crumbs. Press the crust mixture into the bottom of an 8" round spring form and half way up the sides. Set aside.
Step 2: Make the Goat Cheese Filling
In blender add all the chevre, sour cream, sweetener, orange water, lemon zest, and eggs. Blend on low until just flowing and smooth. Pour into spring form on top of pressed crust.
Step 3: Bake Cheesecake
To prevent the cheesecake from cracking, set the filled spring form onto a foil square. Mold the foil up the sides of the pan. This will protect the cheesecake from water, as we are going to bake in a water bath. Next, set the foil-molde pan into a roasting pan, and fill with one inch of water. Bake for 50 minutes. Center will be jiggly still. Take cheesecake out of oven , and remove from water. Run a sharp knife along the sides to separate the cheesecake from the pan. This will also prevent cracking. Cool at least two hours at room temp before proceeding to step 4.
Step 4: Make Lemon Curd Glaze
Bring a stock pot filled halfway with water to a boil. In a large metal bowl, add lemon juice, lemon zest, yolks, sweetener, and ghee. Set the bowl on the stock pot over boiling water and begin lightly whisking by hand. No need to go crazy and burn arm muscles. Just keep the mixture moving. As the ghee melts, you will start to see the forming of and thickening like pudding. Once you achieve this remove from heat. Spoon lemon curd over your to top of cheesecake. Spread the lemon curd to the edges and let set in refrigerate at least one hour before serving.
Serve thin slices of this cheesecake as it is very rich. ENJOY for a special treat or holiday dessert.