Fresh Lemon Cheesecake

It's now officially summer as of Friday. How'd that happen? My blog is stuck in winter still!

So, whatcha think? Fresh lemon cheesecake sound good?

One of my sisters has been asking for some kind of lime pie or cheesecake. We were out of limes, but she said lemon would do ;). With lemons on the counter and homemade goat cream cheese in the fridge, I was set to get creating!

Normally when I make cheesecake I don't really follow the rules - in other words, basically just throw everything together and bake it. It turns out good that way, but it's way better if you take a some extra steps.

1. Bring your ingredients to room temperature.
2. Beat very well (I used an electric mixture) so that it's nice smooth. I beat the cream cheese first, then add the other ingredients and beat more.
3. Bake it in a water bath. This ensures slow, even cooking.
4. Do not over-bake. When it is mostly set but still jiggly in the middle, it is done.
5. Turn off the oven and leave the cheesecake in the oven for 1 hour after it is done baking. I was unable to do this this time because there were other things in the oven, but I did leave it in the water bath so that it cooled slower.
6. Run a knife around the edge of the pan to prevent cracking.
7. Chill WELL before serving, overnight is recommended.
8. To slice, dip your knife in warm water and wipe dry before cutting each slice.

I was told by my friends and family that this was the best cheesecake I've ever made. So ya, it was a hit :).

Fresh Lemon Cheesecake
Recipe created by Hanunyah Fish
gluten-free, cow dairy-free, corn-free

3 cups (24 oz) homemade goat cream cheese, room temperature
1 cup sugar
4 eggs, room temperature
3 tablespoons GF flour (I used rice)
1/4 cup freshly squeezed lemon juice
rind of 2 lemons, grated
your favorite pie crust, baked

Beat the cream cheese. Add the remaining ingredients and beat well. Pour into prepared pie crust and bake for 20-30 minutes, until mostly set but jiggly in the middle. Run a knife around the edge of the pan to prevent cracking. Turn off the oven and leave to cool for 1 hour. Remove from oven to refrigerator to cool completely. Dip a knife in warm water and wipe dry before slicing.

~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker

31 for 21: Mozzarella Cheese

FRESH mozzarella cheese made from our raw goat milk.

This recipe is courtesy of my sister . . . yes, Suriyah. Fresh homemade mozzarella cheese made from fresh goat milk.

Fresh Mozzarella Cheese
DairyGoatForums.com

2 gallons milk (we use raw goat milk)

3 teaspoons citric acid powder

1/2 teaspoon liquid rennet

1/8 teaspoon lipase (that's plenty, you can really taste it)

1/2 cup cool water, divided in half

1/4 cup warm water

1) Dissolve citric acid powder in 1/4 cup cool water, add to milk, stir well.

2) Dissolve lipase in 1/4cup warm water, add to milk, stir well.

3) Slowly warm milk, on low, to 90*F.

4) Dilute rennet in 1/4 cup of cool water, add to milk, stir well.

5) Turn heat off allow milk to set for 15min to achieve a clean break.

6) Cut into 1 inch curds, set in a 105*F water bath for 10min (it is okay for the curds to mat together some).

7) Drain curds into a colander kneading lightly to express whey (start heating whey now if you are making ricotta). Break curd apart and 2 teaspoons salt, knead lightly.

9) Place the curd into a microwave and cook on high for 1 minute, knead to express whey.

10) Cook on high heat again for 1 minute, cheese will be very hot and there wont be much whey this time, the cheese will begin to stretch.

11) Stretch and fold cheese a few times then fold into a ball, rinse in cold water, place in a small bowl to mold, and refrigerate

Cheese will last 2 weeks in the refrigerator or can be frozen.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-free Fridays @ Vegetarian Mama and 2 other blogs

31 for 21: Cheesecake

In the summer when the goats were in high production (We have milk goats so little O can have milk), my sister Suriyah made (goat) cream cheese everyday for a little while. I made a cheesecake a day, different variations, for about a week.

Here's the base recipe I made, a simple cheesecake.

Cheesecake (Gluten-free, Cow Dairy-free)
Hanunyah Creation

2 cups goat cream cheese
2/3 cup sugar
3 eggs
2 tablespoons rice flour
1 teaspoon vanilla
gluten-free pie crust of your choice, baked and cooled

1. Preheat oven to 325 degrees F.

2. Mix all ingredients (besides crust) together well, but do no over mix. Pour into the pie shell.

3. Bake for 20 to 25 minutes. Cool well. Overnight in the refrigerator works best.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Ricotta Cookies

These were a big hit today. I baked about 1/2 the batch, and put them on a plate on the table, and they disappeared!

Ricotta Cookies (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from: Better Homes and Gardens Dessert Cookbook


2 cups sugar
1 cup lard
2 teaspoons extract (I used lemon)
3 eggs
1 teaspoon salt
1 teaspoon baking soda
4 cups rice flour
2 cups goat ricotta cheese
cream cheese, for frosting (optional)


1. Preheat oven to 350F. Combine the sugar and lard. Add the eggs and flavoring, and beat until creamy. Add the salt, baking soda and half of the flour. Add the remaining flour and the ricotta.

2. Drop the dough by tablespoons on lightly greased cookie sheets. Bake in the preheated oven for about 10 minutes, until lightly browned.


~ Hanunyah