Chèvre Cheesecake

Goat's cheese cake!  I did reference a recipe for this one... but I ditched it in favour of the order of ingredients: chèvre, 2 egg whites, Greek youghurt, sugar, flour, vanilla, lemon and salt.  The crust is coconut oil, graham cracker crumbs and a whisper of lemon extract.

Baked at 175C for 30 minutes and slowly cooled.

Served with a blueberry compote, strawberries and a sprig of mint.

It's also crazy good with a searing chocolate ganache.

Roast Roots and Chèvre

Fresh from the spring garden, carrots, beets and greens.

Start by cleaning and peeling the produce.

Place in a lined baking dish, drizzle with oil and sprinkle with salt.  Roast at 175C (350F) until fork tender.

Depending on taste, serve warm, or allow to cool before plating with fresh greens and goat's cheese.