The basic recipe is from Rick Bayless Authentic Mexican cookbook. I've experimented with it on multiple strategically selected diverse subjects, and the response is always a resounding "Do you have another piece available?". However, there are two key deviations from Rick's recipe:
- I use a honey wheat bread instead of a white bread. The honey wheat adds additional sweetness and texture to the crust.
- I drizzle cajeta or dulche de leche over the cheelsecake. Of course this is optional, but this truly makes it a goat's milk recipe with both the chevre in the cheesecake and the goat's milk in the cajeta.
If you are interested in trying out this dessert, the goat's cheese cheesecake is found here and the cajeta recipe found here.
My photo doesn't do it justice because we were in such a hurry to do the taste testing. However, I guarantee you, with or without the topping, I'm sure you'll enjoy it.