Ok, now that your eyes have feasted, here’s the recipe. (Sorry I didn’t include the prickly pear coulis portion, but to be honest, that’s because I kind of made it up as I went along! Sometimes that’s just how it is in the kitchen.)
Goat Cheese and Lemon Cheesecake with Pistachio Crust
1 cup shelled and unsalted pistachios
1 1/2 teaspoons grated orange zest
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
5 tablespoons sugar
4 tablespoons unsalted butter, melted and cooled, plus additional for greasing pan
16 ounces plain chèvre cheese
1 cup goat milk yogurt (plain or vanilla)
1/4 cup goat milk
3 tablespoons butter, melted
3 tablespoons honey or 5 tablespoons sugar
1 teaspoon vanilla extract
Grated rind of one lemon
Makes about 12 servings.
To make the crust place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground. Put in a bowl and stir in the melted butter. Press mixture firmly into a spring-form pan, making sure to push up onto the side of the pan an inch or so. Bake for about 7 minutes at 350 degrees F. Remove and let cool before adding filling.
Combine and beat eggs, chèvre and yogurt until smooth. Add remaining ingredients until well blended. Pour into the cooled crust and bake at 450 degrees F for 10 minutes, then turn down to 350 degrees F and bake for 35-45 more minutes. Let cool.
You can top with berries, or as in this case, drizzle it with a fresh fruit coulis.
(I guess I should have added that this is a gluten-free recipe and that the goat milk extravaganza is for those of us who are sensitive to cow’s milk. Discovering recently that I could consume dairy products made of goat’s milk has been like entering into a kind of “heaven” on Earth.)