Today's Family Recipe is Berry Cheesecake from our friends at Goat's Pride Dairy in Abbotsford.

It is a family recipe created in 2006 by their son Jason when they first moved to the Mt Lehman area.

Jason is the Mt Lehman cheesemaker who also processes their milk and yogurt at the farm. They did not want the usual crumbled graham wafer crust, so they borrowed an idea from a rhubarb crumble and used whole flake oatmeal instead. They have spent many summers picking berries that grow in their backyard community, the berry capital of BC!

The luscious cheesecake filling features their own Mt Lehman cheese and Goat's Pride Dairy yogurt for a light, healthy dessert! The chevre is only 15% milk fat. An excellent choice for those who cannot tolerate gluten or traditional dairy products! 

Berry Cheesecake

Ingredients:

Crust

1/2 cup butter or margarine

1 cup flour

1 cup brown sugar

1 1/4 cup oatmeal

Berry Sauce

2 cups fresh (or frozen) berries

1/2 cup sugar

Filling

2 cups goat ricotta and 2 cups goat chevre or 4 cups goat ricotta

1 cup sugar

4 tbsp flour

5 eggs

1 1/2 tsp vanilla

2 cups goat yogurt (blueberry or another flavour)

Directions:

Step 1

Start with the crust. Melt butter, add other ingredients and mix. Press into the bottom of a nine to ten-inch springform pan.

Step 2

Prepare the berry sauce. Combine ingredients in a saucepan on medium heat. Stir until boiling and remove from heat.

Step 3

Now, for the filling. Blend the cheese, sugar and flour in a mixing bowl.

Step 4

Add the eggs, mixing after each egg.

Step 5

Mix in the vanilla and yogurt.

Step 6

Pour about half over the crust.

Step 7

Add sauce to the remaining mixture. Pour on top and swirl as desired.

Step 8

Bake at 350 F for about one hour.

Step 9

Cool overnight. Serve and enjoy!

Note: Can be frozen for longer storage.