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Recipe: Goat Milk Yogurt Cheese Cake

Written by Redwood Hill on . Posted in Recipes


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.

Yogurt Cheese Cake


By Published:

  • Yield: 1 (8 to 10 Servings)
  • Prep:
  • Cook:
  • Ready In:

The slightly tart flavor of this cheese cake makes it a natural topped with fresh berries.


  • Graham Cracker Crust:
  • 2 cups graham crackers crushed
  • 1/4 cup butter melted
  • 2 tablespoons honey
  • 1/2 tablespoon cinnamon
  • dash of nutmeg
  • Filling:
  • 16 ounces Redwood Hill Farm Chevre plain flavor
  • 1 cup Redwood Hill Farm Goat Milk Yogurt plain or vanilla flavor
  • 3 egg(s)
  • 1/4 cup milk
  • 3 tablespoons butter melted
  • 3 tablespoons honey or 5 Tbsp sugar
  • 1 teaspoon vanilla
  • zest of one lemon
  • Optional Topping:
  • 1 tablespoon honey
  • 3/4 cup creme fraiche or sour cream
  • 1/2 tablespoon vanilla


  1. Crust:
  2. Combine ingredients well and press mixture firmly onto sides and bottom of an 8-inch pie pan or cheese cake pan.
  3. Bake for ten minutes at 350 degrees.
  4. Cool before adding the filling.
  5. Filling:
  6. Combine and beat eggs, chevre and yogurt. Beat until smooth. Add remaining ingredients, beating until well blended.
  7. Pour into cooled crust and bake at 450 degrees for ten minutes. Cool oven to 350 degrees and bake an additional 35 to 45 minutes (until toothpick comes out clean). Cool.
  8. If desired, mix 3/4 cup sour cream or creme fraiche, 1 tablespoon honey, 1/2 tablespoon vanilla and pour over cake.
  9. Bake an additional 5 minutes at 425 degrees. Let cake cool and chill well before serving.

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Comments (4)

  • Gina Bettis


    In the list of ingrediants it doesn’t give the number of eggs? Please let me know… Thanks so much!


    • Sharon Bice


      Hi Gina! Thanks soooooo much for letting us know that this recipe was incomplete. With our new recipe section in our newly revised website, if an ingredient is mistakenly put into another category, say “measurement”…it throws the entire recipe off. That is what happened!

      I hope you try this recipe, it is a good one. A chef who owns a cooks store up in Eugene, Oregon developed this one for us and it’s lovely.

      Tell us how you like it. Also we’d love to hear about your favorite recipes using yogurt or kefir. Thanks again ~Sharon


      • Gina B.


        Thanks so much for updating the recipe. I am making it this week and shipping to my daughter for her 23rd birthday! She LOVES cheesecake but can’t have ANY cow dairy. I have made her non-dairy cheescake in the past but I am really anxious to try one that is made out of dairy but tummy friendly 🙂 I am doing a modification of the cheesecake w/ almonds, apricot marmalade, and amaretto…


        • Sharon Bice


          Wow, sounds lovely. If you care to share the recipe options, we’ll add it to the recipe with a credit to the “chef”! FYI, we also make a LACTOSE FREE cow dairy yogurt, kefir and sour cream, brand name Green Valley Organics Lactos Free! Real Dairy, from one organic & certified humane cow dairy just miles down the road from our creamery. Simply delicious and 100% lactose free… lactose is typically the reason folks cannot do cow and choose goat instead. Either way, you (and your daughter) are covered!


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