Goat Cheesecake

Years ago I had a group of 15 girlfriends over to Chateau McCoy for an estrogen-filled weekend.  My dear husband is such a trooper.  Without going into a lot of detail, some of the highlights included firecrackers (in February), lots of imbibing, and panties being burned in the fire pit, followed by a warning from the HOA.  It's not a good time until the HOA gets involved.

But one of the better, neighbor-friendly highlights of the weekend was the Goat Cheesecake.  I took my old cream cheese cheesecake recipe and modified it to use goat cheese instead.  I also stirred in some fig preserves, and made a crust of Ritz crackers.  It was a huge hit.



Ingredients:
30 Ritz crackers
1/2 c. slivered almonds
1 stick butter (melted)
18 oz. goat cheese (chevre style - not seasoned)
1 can (14 oz.) fat free condensed milk
3 eggs
3 T. cornstarch
1/2 c. fig preserves
2 T. sliced almonds (for topping)

Directions:
Preheat oven to 350.  Combine cracker crumbs, slivered almonds and butter in a food processor and pulse until dough forms.  Press into the bottom of a springform pan.  Place pan in the refrigerator.

In a mixer bowl, beat goat cheese until fluffy.  Gradually beat in condensed milk until smoothe.  Add eggs and cornstarch; mix well.  Pour into springform pan (over cumb crust).  Drop small spoonfuls of the fig preserves into the cheesecake.  Sprinkle sliced almonds on top.

Bake 50 minutes or until center is set.  Cool; chill.  (I love saying "Cool" and "Chill", together).  This is great served with a glass of Pinot Noir.