Aichele Farms is back at the market and they have a wonderful treat you may not have heard of: Tayberries!
Tayberries were developed in Scotland and are a hybrid of a raspberry and a blackberry. They are similar in color to a red raspberry and full of juice and more seedy like a blackberry. These berries are sweet tart and do well with some sugar. They make a wonderful jam berry because they have a naturally high level of pectin. Tayberries can be substituted for raspberries in your favorite raspberry jam recipe.
Goat Cheese Cheesecake w/ Fresh Tayberry Sauce
8 oz Chevre from Chattaroy Cheese Co.
4 oz cream cheese
3/4 cup granulated sugar
1 tablespoon of freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 large farmers market eggs separated
3 tablespoons flour
Preheat oven to 350. Butter a 9” spring form pan.
Combine the goat cheese, sugar, cream cheese, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Add the egg yolks beating them in 1 at a time until fully incorporated into the batter. Mix in the flour on a low speed.
Beat the egg whites until firm but not dry. Mix 1/3 of the egg whites into the goat cheese mixture, then gently fold in the remaining whites. Pour the batter into the springform pan and bake for 40 minutes. Test with a skewer to make sure the cake is done. Transfer to a wire rack and cool completely.
1 pint Tayberries from Aichele Farms
1/3 cup of sugar
2 teaspoons of lemon juice
Combine tayberries, sugar and lemon juice in a saucepan. Mash the ingredients together and just barely bring to a boil until all of the sugar has disolved. Press the mixture through a fine sieve or through a strainer. Tayberries are seedy, so this is mainly to remove the seeds. Cool and spoon over a slice of goat cheese cheesecake. Garnish with whole tayberries.