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Dessert

Grain-free Chocolate and Roasted Strawberry Cheesecake Tarts

by Leanne Vogel, Healthful Pursuit

Prep Time: 30 minutes
Cook Time: 35 minutes

Low-sugar chocolate cheesecake tarts made with Happy Days goat cream cheese.

Ingredients

(6 servings)

Tart shell

  • 2 egg whites
  • 2 cups medium shredded coconut, unsweetened

Roasted strawberries

  • 10oz. (300g) medium strawberries, hulled and sliced in half
  • 2 tbsp demerara sugar
  • 1 tsp extra-virgin olive oil
  • 1/4 tsp pure vanilla extract
  • pinch sea salt
  • 1/2 tsp balsamic vinegar

Chocolate cheesecake filling

  • 3oz. premium dark chocolate – I used BAKERS brand
  • 1/2 cup goat milk cream cheese - see note
  • 1/4 cup goat milk - see note
  • optional toppings: shaved chocolate and shredded coconut

Instructions

  • Place chocolate for cheesecake filling in an oven safe dish and place on top of your oven. Keep it here to melt while baking the tarts and strawberries.

To prepare the tart shells

  • Preheat oven to 350F
  • Add egg whites to coconut and stir until fully coated.
  • Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
  • Bake for 12-15 minutes, or until golden brown.
  • Let cool in muffin pan before removing and placing on a cooling rack until ready to use.

To prepare the roasted strawberries

  • Increase oven temperature to 375F and line a baking sheet with parchment paper. You’ll want to use parchment for this as the strawberries get really juicy and sticky. Set aside.
  • In a medium-sized mixing bowl, add sugar, oil, vanilla, and salt. Once completely mixed, add cut strawberries and coat.
  • Place strawberries on prepared pan and roast for 20-25 minutes, until juices thicken but are not burnt.
  • Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.

To prepare the chocolate cheesecake filling

  • Place cream cheese and milk to a small bowl. Stir until incorporated.
  • Add chocolate, stir again.
  • Divide the cream cheese mixture evenly among the coconut cups. Top with roasted strawberries, extra coconut or chocolate shavings.

 

Dessert crepes with orange goat cheese mousse

  • Prepare crepe mix: (makes 8 small crepes)mouse.jpg
  • 100g white flour (5 tbsp)
  • pinch of salt
  • 1 1/4 cup of goat milk
  • 3 farm fresh eggs
  • 30g butter or margarine
.

Mix flour and salt.
 Add half amount of milk, and 
beat until smooth.
 Add eggs, the rest of the milk 
and melted butter/margarine. Mix or beat until smooth; 
let sit for 30 minutes.

Prepare goat cheese mousse:

  •  300g/10.6 oz Okanagan Goat Cheese (2 rolls)
  • 50 g sugar
  • 1 Tbsp orange peel
  • 3 Tbsp orange juice
  • 2 Tbsp orange flavoured liqueur (e.g., Cointreau)
  • 1/2 cup whipped cream

Take goat cheese out of fridge an hour before prep. Add sugar to goat cheese, orange peel, orange juice 
and liqueur, and mix with mixer until well blended. Whip cream and add slowly to the mix
. Next, melt some butter in a skillet and add a scoop 
of crepe mix, not too much, so it makes a thin crepe. 
Turn the crepe in the skillet once it becomes firm, and
 make both sides golden brown.

Fill the crepes with the orange goat cheese mousse, and shape attractively. Garnish with fruit.

 

Happy Days' Very Own Cheese Cake

  • 1 roll Okanagan Goat Cheese ( 150g)
  • 2 eggs
  • Grated lemon peel
  • Juice of half a lemon
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • 1 pouch Knox Gelatine, dissolved in boiling water

Mix all ingredients well with a mixer to a smooth texture, and pour into a ready-made crust or your homemade cake crust. Put it in the freezer or fridge until the cheese cake has become firm.
 Enjoy chilled with fruit and whipping cream.

 

Maple Syrup Cheesecake with Okanagan Goat Cheese

  • 2 rolls Okanagan Goat Cheese (300g)
  • 1 cup maple syrup (200ml)
  • 2 large eggs
  • 1 pouch vanilla sugar, or 1 tbsp vanilla extract
  • 1/2 cup whipping cream,whipped
  • 1/2 cup brown sugar

In a bowl with a mixer, or in a food processor, mix goat cheese, maple syrup, eggs, sugar and vanilla until smooth.
Whip cream until stiff and add slowly to the cake mix.
 Pour filling into a cake crust and bake in the oven at 350F/180C for 35 minutes. 
Use pure maple syrup if desired for drizzling.
To prepare your own crust:
 use 24 graham crackers
, 1/2 cup unsalted butter
, 1/2 cup maple syrup. 
In a food processor, finely grind crackers. Melt butter and add it together with the maple syrup to the crackers.
 Pour mix into a 10" form, and press evenly along the bottom and up the sides.

 

Pumpkin and Maple Syrup Goat Cheese Cake

  • 2 rolls Okanagan Goat Cheese (300g)
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 1/2 cups canned pumpkin
  • 1 Tbsp cornstarch
 in a large bowl

Using a mixer, beat goat cheese, sugar and maple syrup until smooth.
 Add eggs, pumpkin and cornstarch. Pour into a ready-made crust or your own pie crust, and bake for 50 min at 350F/180C. 
Serve with maple syrup and Happy Days Vanilla Goat Milk Ice Cream.
 

To prepare your own pumpkin filling: simmer cubed pumpkin pieces until soft. Cool and mash thoroughly. Add ground cinnamon, ground nutmeg and ground ginger.

 

Strawberry Goat Cheese Mousse

  • 1 basket fresh strawberries
  • 1 roll Okanagan Goat Cheese (150g)
  • 4 tbsp sugar
  • 1/2 cup whipping cream, whipped 
  • 1 pouch Knox gelatine
  • 1 whipped eggwhite

Blend strawberries and goat cheese in a food processor. Add sugar and gelatine (dissolve gelatine in boiling water).
 When everything is well blended, slowly add cream and eggwhite.
 Chill until stiff. 
Serve with fresh strawberries.

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