Lavender Blackberry Chevre’ Cheesecake - No Bake Cheesecake By Chef Jessie Spence.

No-Bake Cheesecakes Blueberry Lemon Tyme Goat Cheese Lavender Blackberry.

"Desserts for me are like writing with my left hand. In the kitchen, gym or life I encourage myself to plunge into my fears. I tell myself "F**k it, let's get into it!"

I always find a new me on another side.

I thank farmers and fromagers(cheese maker) for making this farm to table experience possible @lavineyardfarms @cypressgrovers"

-Chef Jessie Spence



Short Bread Cookie Crust:

  • 2 cups(200g) Shortbread Cookies (Lorna Doone’s Shortbread Cookies or any store-bought) I used Girl Scouts!

  • 1/3(67g) Cane Sugar (White sugar works just as good)

  • ½ cup(8Tbsp;115g) Unsalted Butter, melted


Cheesecake:

  • 1 ¼ cups (300ml) Heavy Cream

  • 3 8oz blocks (680g) full fat cream cheese softened to room temp.

  • 2 oz (half wheel) Cypress Grove Purple Haze Lavender Goat Cheese

  • ½ cup Lavineyard farms Granulated Lavender Sugar (100g)

  • 2 Tbsp (15g) confectioners’ sugar (for thickening)

  • ¼ cup (60g) Sour Cream, at room temp

  • ½ Cup Blackberries

  • 2 tsp lemon juice






Instructions:


Step 1

Stir the shortbread cookie crust ingredients together, pour into a 9inch or 10-inch springform

pan, and pack very tightly. Form the crust tightly around the pan; this prevents the crust from

crumbling easily. Using the bottom of a measuring cup helps to form the bottom, and pack in

the sides. Set in freezer 10-20 minutes.


Step 2

Making the filling:

Use a hand mixer or stand mixer for this process, make sure it comes equipped with a whisking

attachment. Whip cold Heavy Cream into stiff peaks on medium-high speed for 4-5 minutes. Set

aside.


Step 3

Using your choice of hand or stand mixer with whisking attachment, beat cream cheese,

Chevre’ cheese, Blackberries, Lavineyard farms Lavender granulated sugar and whisk until

creamy and smooth. The mixture should appear perfect with no lumps! Scrape the sides and

bottom of the bowl as needed. Add the confectioner's sugar, sour cream, and lemon juice beat on

medium-high speed until smooth and combined. If there are still lumps, whisk until smooth.


Step 4

Using your mixer on low speed or using a large cold bowl and a metal whisk, fold the whipped

cream into the cheesecake filling until fully combined. This takes many repetitions of using your

metal whisk to guide the whipped cream through the cheesecake filling around the bowl. Folding

not mixing! Fold slowly so that you do not deflate the air from the whipped cream. The mixture

will catch more air as you fold, resembling a mousse’.


Step 5

Remove your shortbread cookie crust from the freezer, and spread chevre cheesecake filling

into crust. Use an offset spatula to smooth down the top.


Step 6

Cover your Chevre Cheesecake with plastic or aluminum foil and let rest in the fridge for a

minimum of 8 hours. I choose to chill my chevre’ cheesecake overnight for the filling to set best.


Step 7

Using a small knife to loosen the chilled chevre’ cheesecake from the springform pan, then

slowly remove the rim. Using a clean warm knife start slicing(cleaning the knife in between cuts

for cleaner cuts).


Step 8

Top with sliced blackberries and Lavineyard farms Lavender sugar!!

Add desired toppings and enjoy!!



See more of @chefj_spence recipes/