If you can possibly wait, this cake is best served the day after baking. It’s moist tender crumb is due to the yogurt.
This goat milk yogurt and chèvre recipe courtesy of Chef Keith Ellis at Cooks Pots & Table Tops —Eugene, Oregon. Creamy and delicious, this classic cheesecake is simply divine, with the creamy tartness of goat milk yogurt and chèvre. Serve it a myriad of ways, either add a topping as in recipe below or serve simply with berries.
Goat milk kefir replaces the buttermilk in this delicious bundt pound cake. Fabulous base for strawberry shortcake!