The Carrot Cake Jam from Joyful Jars is sooo good! Just like it says on the label! It is made with shredded carrots, pears and pineapple. It has a wonderful vanilla backdrop with sweet acidity from the both the pears and pineapple and an addicting crunch from the carrots! It has the most perfect jammy consistency and makes a great spread over your morning toast.
As soon as I tasted this jam, the beautiful friendship between carrots and fresh goat cheese came to mind. The restaurant where I work, Hazelnut Kitchen, serves an amazing chevre cheesecake that I imagined to be the perfect vehicle for the carrot cake jam. It’s the absolute best way to enjoy all of the flavors of carrot cake in the summer, over top of a tangy, silky cheesecake! The bright, white cheesecake makes the perfect canvas for all of the colors of the jam to really pop!
This cheesecake recipe couldn’t be any simpler and it’s easily my favorite version that I have ever tried. Hope you enjoy!
Lisa’s Chevre Cheesecake with Carrot Cake Jam
- 9 whole graham crackers, crumbled
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 4 tablespoons unsalted butter, melted
- 10 ounces fresh chevre, preferably Lively Run
- 2 teaspoons fresh lemon juice
- 1 1/2 cups heavy cream
- 1/3 cup granulated sugar
Spray a spring form pan all around with nonstick spray. Crumble the graham crackers by hand or in a food processor or do what I did and put them in to a ziptop bag and beat the hell out of them with a rolling pin! In a large bowl, add the crumbled graham crackers, brown sugar, cinnamon, cardamom and melted butter. Stir together until the mixture resembles wet sand. Press into an even layer on the bottom of the spring form pan and place into the refrigerator until firm.
In the workbowl of a stand mixer, add the chevre and the lemon juice. Mix with the whisk attachment until smooth. Add in the cream and whip until firm. Sprinkle the sugar in and mix until slightly softened and creamy. Pour batter over crust and refrigerate a minimum of five hours but preferably overnight.
Place about 2 tablespoons of carrot cake jam per slice into a small bowl and mix vigorously with a spoon to smooth it out and soften it. Using two spoons, make a nice quenelle and place it on top of your slice of cheesecake!! The cardamom, carrots and goat cheese compliment each other so well! I think these two were made for each other!
What is a quenelle, you ask? Find out here!