Chevre Cheesecake

Spinach and chevre omelet || Chevre pasta

Crust:

• 1 1/4 cups graham crackers, crushed
• 4 tablespoons butter
• 1 tablespoon honey
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 cup young spinach leaves

Filling:

• 16 oz soft Fantome Farm Chevre
• 1/3 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 lemon (juice of)

• Topping:

  • 2 cups sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
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  Directions:

  Combine crust ingredients and press firmly into bottom of 9-inch springform pan.

  Blend filling until smooth and creamy. Pour on top of crust and bake at 375 degrees for 25 minutes, or until set. Allow to cool.

  Blend and pour topping on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.