With the holidays fast approaching, everyone is always on the lookout for delightful new treats to present at gatherings. One dish that that we're sure won't disappoint is one that we have perfected over several holidays since we began cheesemaking. Mandarin Orange Goat Cheesecake is a staple in the Farmgate Shop this time every year and we would love to share it with you. We all know cheesecake has that thick, creamy cheese filling, but for this one we use our key ingredient; chèvre.
THE CRUST:
1 ¾ cup graham crackers
½ cup melted butter
1 tbsp. sugar
½ tsp. cinnamon
Mix together until smooth. Pat into bottom and sides of an 8” spring form pan. Bake at 350o oven for 5 minutes.
THE FILLING:
500mL Chèvre
2 eggs
½ cup sugar
1 tsp. vanilla
Mix together and pour into crumb crust. Bake at 350o for 30 minutes. Cool.
THE TOPPING:
2-3 mandarin oranges (or canned)
1 cup orange juice
½ cup sugar
2 tbsp. cornstarch
Immerse oranges in boiling water for a few minutes to get rid of membrane. Placed cool mandarin orange slices on top of cooled filling. Mix orange juice and sugar with the cornstarch stirring constantly on medium heat till thickened. Pour over orange segments. Chill. Serve.