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Fresh Chevre Maple Cheesecake


10 ounces Asgaard Farm Adirondack Maple Chevre, softened

3/4 cup granulated sugar, plus 2 tablespoons

1 teaspoon vanilla extract

6 large eggs, separated

3 tablespoons all-purpose flour


1) Preheat your oven to 350 degrees with a rack in the middle of the oven. Butter a 9" round cake pan and dust with the 2 tablespoons of sugar. Pour off any excess sugar.

2) In a medium bowl, combine the chevre with the remaining 3/4 cup of sugar and vanilla extract. Beat at medium speed until smooth and well combined. Beat in the egg yolks, just one or two at a time, incorporating them completely. Beat in the flour at low speed until just combined. Do not over mix.

3) In a large bowl and using clean beaters, beat the egg whites to firm peaks. Beat one third of the egg whites into the cheese mixture. Gently fold in the remaining egg whites.

4) Pour the batter into the prepared pan. Bake for about 40 minutes until the cake is golden brown on top and a toothpick inserted in the middle of the cake comes out clean. Transfer to a wire rack to cool completely before serving. This is delicious served as is, dusted with confectioners sugar or topped with fresh fruit.

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