Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But they posted waaaaaay more than #FifteenCheesecakes.
It was such a hit and they all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.
Today I am joining in with all the well-wishers in sending happy anniversary sentiments to her and her hubby.
Is there any better dessert to celebrate anything than cheesecake?
For #SixteenCheesecakes and Camilla’s celebratory event, I took the liberty of making a pie instead, albeit a pie with creamy, delictable chevre.
Every spring, I recommit to finding local produce and products. We do our best during the winter, but with most farmers markets on hiatus it is hard to do the whole locavore thing. So for this celebration, I decided to make a mostly local dessert using chevre from Middle Mountain Dairy and lemons from our supplier in south Texas (my in-laws).
The combination of lemon and ginger snaps has always been a favorite. (For another great combination, check out Fresh Lemon-Blueberry Parfaits with Ginger Snaps.) I could have gone with a pecan crust to make this dessert even more locavore, but the ginger snaps won out.
Ginger Snap Crust
1 1/2 c. crushed ginger snaps*
5 T. butter
1/8 c. superfine sugar
1/4 t. saltPreheat oven to 350 F.
Place ingredients in a food processor and pulse until combined. Pat and form the crust into a 9″ pie plate, covering the bottom and sides. Bake for 10-12 minutes. Remove and let cool.
*The best way to crush cookies or crackers is to place them in a large sealable bag and use a heavy marble rolling pin like a steamroller. If you don’t have a marble rolling pin, you can use the back of a heavy sauce pan to whack away. It’s a great stress reliever.
Whatever crust you use whether it be ginger snap, graham cracker, pecan or a traditional pastry, you will love this sweet and tangy filling.
Dried Meyer lemon zest from the twenty pound harvest that the in-laws sent our way.
Meyer Lemon Chevre Cream Pie Filling
Recipe from Middle Mountain Dairy1 pkg. (8 oz.) Middle Mountain Chevre
1 can (14 oz.) sweetened condensed milk
1/3 c. Meyer lemon juice
1 t. Meyer lemon zest
1 t. vanillaCream together the chevre, condensed milk, lemon juice, zest and vanilla. Pour into cooled crust.
Chill for 2 hours before serving.
Add a spoonful of Meyer Lemon Marmalade or half a ginger snap.
Serve up for your next special occasion like Camilla’s #SixteenCheesecakes. Congratulations!
Oh my….how lucky are you to have Meyer lemons so available. YUM
I need to get some more. Have used them all up. 🙁
Delicious! I love esp. that gingersnap crust.
Thanks, Angie. It was a good combo.
I LOVE this. I can’t wait to try it. Lemon and ginger are two of my favorite flavors ever. Thanks for joining #SixteenCheesecakes.
Happy, happy sixteenth, Camilla! Thanks for putting this event together and happy anniversary!
YUM! I love lemon and I love cheesecake so this is right up my alley. I’ve wanted to use ginger snaps as a crust for a while – I can’t wait to try it. I need to make a cheesecake this weekend for my SIL’s birthday – this will be perfect!
Hope you post about what cheesecake the SiL gets this weekend!
I love Meyer lemons! Great idea switching up the cheese!
Thanks, Cindy.
Yum! I bet that chevre adds a wonderful tang! Sounds amazing!
It’s a good complimentary twang to the lemons. 🙂
Absolutely beautiful! Love the use of meyer lemons!
Now I’m out of lemons, but there for a while I was using lemons in everything.
Beautiful cheesecake! I love Meyer Lemons and the use of local produce.
Thanks, Julie. I loved every single cheesecake posted for Camilla’s anniversary. Great group!
I love the use of chevre in this dessert! It’s one of my favorite cheeses.
I am going to experiment with it more after this by swapping it in more for cream cheese. We love use some goat cheese around here.
Yum. I love chevre. I also love lemons. This would be so good.
I highly recommend it!
I wish it wasn’t so hard to get meyer lemons here! This looks incredible!
Thank you so much!
I just hope my Meyer Lemon tree is up to all the high hopes I’ve got for it this year, cause this dessert is one of them. At the moment it has lots and lots of blossoms on it.
My green house tree is loaded too. High hopes indeed!
I love that you used gingersnap crust with lemons!! Sounds amazing!