Sheep Cheese Cakes Recipes

SHEEP CHEESE CAKES

Steps:

• Preheat the oven for 50°C.
• Melt the yeast in the milk.
• Mix this yeast milk with all-purpose flour, salt, melted butter and with one egg.
• Knead the dough precisely and then put to the oven for 15-20 minutes until it rises.
• Take the dough out, preheat the oven for 220°C and make the dough 0,5 inches thick.
• Take a glass and make circles from the dough.
• Mix all filling ingredients, keep only one spoon of chives and dill for later decoration.
• Pour the filling on the top of the circle of each cake and decorate it with remaining chives and dill.
• Put a baking paper on a baking pan and put on it all circles (this may need two baking pans).
• Bake until the dough turns to golden brown, checking it frequently.

SHEEP'S CHEESES WITH OVEN-DRIED TOMATOES AND TOASTED ALMONDS

Steps:

• To make the tomatoes: Preheat oven to 250 degrees F. Put the tomatoes in a nonaluminum baking dish. Drizzle with the olive oil. Season with salt to taste and the herbs, crumbling them between your fingers to release their fragrance. Bake until the tomatoes are very soft, wrinkled, and shrunken, but still moist, about 8 hours. Set aside to cool.
• To make the almonds: Raise the oven temperature to 325 degrees F. Bring a small saucepan of water to a boil over high heat. Add the almonds and blanch for 1 minute, then drain. Immediately transfer the nuts to a kitchen towel and wrap the towel around them. Vigorously rub the nuts in the towel to loosen the skins. Remove any skins that don't come loose; they should peel off easily by hand. Transfer the skinned nuts to a baking sheet. Rub with the olive oil and season with salt to taste. Bake until golden brown and fragrant, about 30 minutes. Transfer to paper towels to cool.
• To serve, present the cheeses on a cheese board and pass the tomatoes and almonds separately. Alternatively, divid the cheeses, tomatoes, and almonds among 6 individual plates.

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

SHEEP WAGON CAKE (CARROT CAKE)

Steps:

• In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
• Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
• Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
• Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
• Bake 275 for 2 hours. This may vary from oven to oven.
• Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.

CHEVRE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
• Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
• Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
• Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.