Red Farm and Dairy Farmstead Cheesecake

 Nathan, Lisa, Jonathan and Matthew Bingham - Lyman Rd.-Chinquapin, NC.

Blue Ribbon Cheesecake  

Crust:                                                       

1 1/4 cups graham crackers, crushed

4 TBLS butter

1TBL honey

1 TBL flour

Filling:

16 ounces soft, fresh goat cheese

1/3 C of sugar

4 eggs

1 tsp vanilla

juice and zest of 1 lemon (2.5 tablespoons)

Topping:

2 C sour cream (16 ounce container)

1/2 C sugar

Combine crust ingredients and press firmly into the bottom of a 9" spring form pan.  Preheat oven to 375 deg.

Blend goat cheese and sugar until combined.  Add eggs one at a time, blending well after each addition.  Blend in vanilla and lemon zest.  Pour mixture over crust.

Bake for 25-30 minutes.  Cool in pan on wire rack.  Blend topping ingredients and poor over cooled cheesecake.  Bake at 375 degrees for 5-8 minutes. Remove cake from oven and cool on wire rack. Refrigerate cake in pan 12 hours before slicing. Remove cake from pan.  Garnish with fresh fruit if you like.  Makes 12 servings..

You can also use equal amounts of Splenda and reduce baking time by 5-7 minutes.

Use equal amounts of honey instead of sugar.