Billy and Bessy Cheesecake on a Toasted Almond Crust

What can I follow up New York with? Cheesecake of course. This is a recipe of my own concoction which has gone over well with friends and coworkers. It’s interesting on the palate with the tartness of the goat cheese.


  • 2c almonds, ground and toasted
  • 4tbsp. butter (melted)
  • 3env. unflavoured gelatin
  • 1/2c water
  • 500g Billy goat’s milk cheese (softened) [that’s a goat that’s a tom boy]
  • 500g Bessy cow’s cream cheese (softened)
  • 1 & 1/2c sugar
  • several squirts almond extract (real)
  • 1c heavy cream (18% or greater)
  • dulce de leche (heated, the amount depends on how sweet you are)

Modus Operandi

  1. in medium glass bowl combine almonds and butter, press mixture into pan or cupcake cups
  2. place water in small sauce pan sprinkle gelatine over and let stand 5 minutes, then stir over low heat until completely dissolved
  3. in mixer beat the cheeses until smooth, add in sugar until well combined, gradually pour in gelatin, cream and almond extract until you have a smooth liquid
  4. pour mixture into pan or cups and refrigerate for at least 3 hours, you can freeze it too if you wish but remember to thaw half an hour before serving
  5. heat the dulce de leche until it pours easily and drizzle on top


  • Serves 20 polite people or about a dozen people like me
  • Gluten free
  • Goes well with fresh fruit if you prefer that to the dulce de leche

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