Driftless Cheesecake
This amazing cheesecake comes courtesy of Brenda Jensen of Hidden Springs Creamery. The creamery is located in rural Southwestern Wisconsin where they raise sheep on green pastures for their line of sheep’s milk cheeses.
Ingredients
Crust
1 ¼ cups Graham crackers, crushed
4 tbsp. Butter
1 tbsp. Honey
1 tbsp. Flour
Filling
4 Eggs
16 ounces Driftless Natural Cheese
⅓ cup Sugar
1 tsp. Vanilla extract
1 tbsp. Lemon juice
Topping
2 cups Sour cream
½ cup Sugar
1 tsp. Vanilla extract
Directions
Preheat oven to 375 degrees.
Combine crust ingredients and press firmly into bottom of 9-inch spring form pan.
Blend filling ingredients until smooth and creamy.
Pour filling over crust and bake for 25 minutes, or until set.
Remove cheesecake from oven and allow it to cool to room temperature.
Blend topping ingredients and pour over cooled filling.
Bake at 375 degrees for 5 to 8 minutes.
Refrigerate for at least 12 hours before slicing.
Suggestions
Garnish with fresh fruit before serving.
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