How to Make Chocolate Goat Cheese

I found this wonderful looking cheesecake recipe it called for chocolate goat cheese. I asked my friend, Atsiylah, how to make it. She said this:

Chocolate cheese is a piece of cake! Make the cream cheese as below, add a 2 to 3 ratio of bakers chocolate to a 1/2 and 1/2 combo of white and powdered sugar after cheese has been dripped. Mix well! I've heard of some old timers adding bakers chocolate to the culture the day before use too, it supposedly gives a hint of that dark chocolate flavor with out too much.

I asked her what to do with the chocolate before adding it, thinking bakers chocolate comes in a bar. She said use powdered baker's chocolate, I assume she means cocoa. We'll see. Anyway, this recipe really looks good, so I'll be willing to try it.

Chocolate Goat Cheesecake

Ingredients
Crust:
2 cups crushed vanilla wafers
1/4 cup sugar
4 tablespoons melted butter

Filling (all at room temperature):
4 eggs
1 cup sugar
25 oz chocolate goat cheese
1 tablespoon flour
1.5 tablespoons sweet liqueur (rum, cognac, etc.)

Topping:
2 cups sour cream
1/4 cup sugar

Directions:

1. Preheat oven to 375 degrees
2. Melt the butter for the crust in a saucepan and blend with the sugar and vanilla wafers.
3. Press mixture into the bottom of the spring form pan (and up the sides about an inch, if you can) and refrigerate.
4. Blend the ingredients for the filling until smooth. (Use a standing mixer or hand mixer on medium speed.)
5. Pour the mixture into the spring form pan and bake in the oven for about an hour.
6. When done, take out and cool for 10 minutes.
7. While it is cooling, mix the sour cream and sugar for the topping until smooth.
8. Spread topping over the cheesecake and put back in the oven for 8-10 minutes.
9. Remove from oven and refrigerate immediately.

Creamy Citrus Cheesecake

My favorite recipe is one I got from a Christmas cookbook many years ago, while still in high school. I still have the ratty tore up book just for this one recipe. It has a hint of lemon and a yogurt topping, it is about the best cheesecake, and it looks elegant even if the top cracks because of the yogurt on top covers and fills them. It is well worth the trip to the grocer for the ingredients. Another good thing is it can be mixed in the blender. You can also double the recipe and it will fill three premade graham cracker crusts.

Creamy Citrus Cheesecake

makes 8 servings

3/4 cup crushed graham crackers
2 T margarine, melted
3 eggs
1/2 cup granulated sugar
1 tsp finely grated orange peel
1/4 cup orange juice
3 teaspoon vanilla, divided
2 (8 ounce) packages cream cheese softened
1 cup plain, lemon, or vanilla yogurt, divided (I use 2 cups of lemon)
2 T powdered sugar (I use 4)

• Preheat oven to 325* F.
• In a bowl combine graham cracker crumbs and margarine, press into bottom of 7 in springform pan, bake 6 minutes, chill.
• In food processor or blender, combine eggs, granulated sugar, 2 tsp vanilla, peel, and juice, cut cream cheese into chunks, add to mixture and process until smooth, stir in 1/2 cup yogurt. Pour into crust.
• Bake at 325* for 50-60 minutes or until nearly set.
• Combine remaining yogurt, vanilla, and powdered sugar, spread over hot cheesecake,
• Loosen side of pan, cool on wire rack, chill before serving.
  

* note: I use more yogurt and powdered sugar to make more topping. this helps fill in any cracks without making them noticeable*
**Try peach flavored yogurt, I have used berry, but the flavor was off, not as smooth as the lemon.**