Goat Cheesecake

for the bottom:
1 1/4 cup whole wheat flour
1/2 cup or one stick (and a tbs) of vegetable butter
1/2 cup of organic cane sugar
1 tsp salt

microwave butter on high for 45 seconds in glass container
combine flour, sugar, salt and mix well; add butter and mix well until it just about forms a ball

if the dough does not stick to each other, add a little orange juice - but not too much! it is a crumble dough type, it should not smooth out like bread dough, otherwise it will taste sticky.

fill one 10" spring form evenly, but only the bottom, not the sides
optional: use a prepared Graham cracker crust (if you do, cut the filling recipe in half)

for the filling:
2 envelopes unflavored gelatine
1 cup organic cane sugar
1 cup boiling water
32 oz (home made) soft goat cheese / chevre
1 tsp vanilla extract

Mix gelatin powder and sugar; add boiling water and stir until gelatin is completely dissolved.

Beat chevre and vanilla in KitchenAid / mixer until smooth; remove mixer and by hand slowly beat in gelatin mixture.

Pour into spring form and refrigerate until firm (ca. 3 hours but preferably the next day).

optional: add a 1/2 pint of home made jam to the chevre to make a sweet cheesecake.

Crust recipe from Het Nieuwe Kookboek, page 422 (zandkoekjes)
Filling recipe adapted from Knox It's-a-Snap Cheesecake