• Ready in 13 hrs 30 minutes total
  • Serves 6-8 people 
  • Courtesy of Anne Burrell and Michael Symon

 

Ingredients

Crust:  

  • 1 ½ cups ground pretzels
  • ½ cup ground graham crackers
  • ¼ cup sugar
  • 1 stick (8 T) unsalted butter, melted

Filling:

  • 2 (8oz) packages cream cheese at room temp
  • 1 (12oz) log goat cheese
  • 12 oz creme fraiche or sour cream
  • 4 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract

Any flavor LC Farms Fruit Spread

Preparation

 

  1. Preheat oven to 350 degrees
  2. To make the crust: Combine the pretzels, graham crackers, sugar and a pinch of salt and melted butter in a large bowl. Press the crust into the bottom of a 9 inch spring form pan and about ½ way up the sides. Set aside.
  3. To Make the Filling: Beat the cream cheese and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
  4. Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55-60 minutes. Rotate the baking sheet halfway through the cooking process. (If the cheesecake starts to color, tent the springform pan with foil
  5. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving.
  6. Cut into wedges and top with your favorite LC Farms Jam. 

 

Tips

The beauty of this cheesecake is that it is not overly sweet so it does not compete with the jam.