Recipes

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

Graham Cracker Crust

• 2 cups crushed graham crackers
• 1/4 cup butter, melted
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• dash of nutmeg
  
  

Instructions

1. Combine ingredients well and press mixture firmly onto sides and bottom of an 8-inch pie pan or cheese cake pan.
2. Bake for ten minutes at 350°.
3. Cool before adding the filling.

Filling

• 16 ounces Redwood Hill Farm Plain Chevre
• 1 cup Redwood Hill Farm Plain or Vanilla Yogurt
• 3 eggs
• 1/4 cup milk
• 3 tablespoons melted butter
• 3 tablespoons honey or 5 tablespoons sugar
• 1 teaspoon vanilla
• grated rind of one organic lemon
  
  

Instructions

1. Combine and beat eggs, chevre and yogurt. Beat until smooth. Add remaining ingredients, beating until well blended.
2. Pour into cooled crust and bake at 450° for ten minutes. Cool oven to 350° and bake an additional 35 to 45 minutes (until toothpick comes out clean). Cool.
3. If desired, mix 3/4 cup sour cream or crème fraiche, 1 tablespoon honey, 1/2 tablespoon vanilla and pour over cake.
4. Bake 5 minutes at 425.

Let cake cool and chill well before serving.