Chevre cheesecake with strawberries, edible flowers, and a gluten free pistachio crust
Adapted from The Kitchn
pistachio oat crust
1.5 cups regular oats (or oat flour)
3/4 cups pistachios
2 tbsp maple syrup
2 tbsp coconut oil
1.5 cups unsalted chevre
1/2 cup turbinado or demerera sugar
1/2 cup goat milk kefir (cow milk works too)
2 tsp honey
1/2 vanilla bean, scraped of its seeds
pinch sea salt
2 eggs + 2 egg yolks
strawberries, green tops removed
edible flowers (I used violet and cherry blossom, but pansy, wild rose, and orange blossom would be lovely as well)
Preheat oven to 375F. Line the bottom of a spring form pan with a round of parchment paper.
For the crust, grind your oats into a rough flour in a food processor. Add pistachios and salt to the food processor and blend 1 minute, until you have a sandy mixture. While running, add maple syrup and coconut oil. Scrape dough out and in to your spring form cake pan. Press evenly into the bottom of the pan. Bake 10 minutes on 375F. While baking, making the filling. Let cool at least ten minutes before adding filling.
In that same food processor (clean it out first), combine chevre and sugar. Add kefir, honey, vanilla bean paste, and sea salt. Blend until well combined. Add eggs, blending until just combined (you don’t want to overwork the proteins in the eggs).
Reduce heat on oven to 300F. Add filling to pan. Cook 30-35 minutes, until the filling has just set (you want the filling to be wobbly but not liquid). Remove from oven and let cool to room temperature on your countertop. Place in refrigerator and cool further a minimum of 4 hours to overnight.
To decorate, place strawberries around the center of the cheesecake and sprinkle edible flowers over top. Serve with coffee (pinky up).
*hunny bones = one hundred dollars