Chevre Cheesecake by Heather Campbell | Pastry Arts
Heather Campbell's recipe is a desert emanates Southern California with the subtle addition of the chevre to a traditional cheesecake base.
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Ingredients
- 113 g graham cracker crumbs
- 113 g shredded desiccated coconut, toasted
- 113 g feuilletine
- 200 g granulated sugar
- 340 g salted butter, melted
- 255 g heavy cream
- 85 g water
- 11.3 g Knox powdered gelatin
- 170 g unsalted butter, room temperature
- 255 g granulated sugar
- ¼ teaspoon salt
- 255 g cream cheese, room temperature
- 255 g chevre cheese
- 85 g sour cream
- Fresh Blackberries
- White chocolate décor
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