SHEEP’S MILK CHEESECAKE

Serves 6 to 8

Rebecca King, owner of Garden Variety Cheese, likes to showcase the richness and light tang of her Sweet Alyssum cheese in this creamy and velvety-smooth cheesecake. For a budget version, substitute as much as half the cheese with ricotta and use plain yogurt.

Graham cracker crust

• 1½ cups fine graham cracker crumbs

• ⁄3 cup butter, melted 1

• ¼ cup sugar

Cheesecake filling

• 16 ounces sheep’s milk yogurt

• 24 ounces fresh sheep cheese (cream cheese, such as Garden Variety’s Sweet Alyssum, and/or ricotta)

• ½ teaspoon salt

• 1 tablespoon vanilla extract

• 4 eggs at room temperature

• 1 cup + 2 tablespoons sugar

Prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, butter and sugar. Press mixture firmly over bottom and up sides of a 9-inch springform pan. Bake for 10 minutes or until golden.

Assemble the filling: Strain yogurt through cheesecloth for 30 minutes; set aside. In a large bowl, stir the fresh cheese, salt and vanilla together until soft and creamy. Add eggs one at a time, beating well after each addition. Gradually beat in 1 cup of sugar until it is completely incorporated. Pour into prepared pan and bake for 30 to 35 minutes or until center jiggles slightly when pan is gently shaken. Remove cake from oven; let stand for 10 minutes. Increase oven temperature to 450 degrees. In a small bowl, stir together yogurt and the remaining 2 tablespoons of sugar; spread over top of cake. Return cake to oven and bake for 5 more minutes or until yogurt is set. Transfer pan to a wire rack. Let cool completely before removing sides from pan.