Goat Cheese Cheesecake With Blueberry Sauce

Goat Cheese Cheesecake With Blueberry Sauce

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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A sweet, bold, and earthy cheesecake topped with a delicious blueberry sauce.

  • Crust:
  • 1 Cup Pecan Halves
  • 1/2 Cup Slivered Almonds
  • 8 Graham Crackers (Broken)
  • 5 Tablespoons Butter (Melted)
  • 3 Tablespoons Sugar
  • 1 Teaspoon Kosher Salt
  • Cheesecake Filling:
  • 4 Honey Goat Cheese Logs (4 Ounces Each)
  • 4 Plain Goat Cheese Logs (4 Ounces Each)
  • 1 Cup Sugar
  • 4 Large Eggs
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 1/4 Cup Unbleached Flour
  • Blueberry Sauce:
  • 2 Cup Fresh Blueberries
  • 1/2 Cup Sugar
  1. Preheat hoven to 350 degrees.
  2. On baking sheet add pecans and almonds. Place in oven 10 minutes to toast. Remove from oven and place in food processor along with graham crackers. Pulse into coarse crumbs.
  3. In large-size bowl combine crumb mixture, melted butter, sugar and kosher salt. Mix until well combined. Press into bottom and sides of 8-inch springform pan.
  4. In large-size bowl add goat cheese and sugar. Mix until well creamed. Add eggs, one at a time, beating after each addition. Add sour cream, vanilla, and flour. Cream until well combined.
  5. Pour into crust.
  6. Place in oven 60 minutes until set. Turn off oven and leave cheesecake in oven 30 minutes. Remove from oven and place in refrigerator.
  7. In small-size saucepan combine blueberries and sugar. Bring to simmer for 10 minutes until sauce has thickened. Transfer to bowl and place in refrigerator.
  8. When ready to serve remove from refrigerator. Cut pieces and spoon blueberry sauce over top.
  9. Serve chilled.
  10. Store leftover sauce and cheesecake in refrigerator.
  11. Makes 1 Cheesecake
  12. Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 95 Minutes
  13. "Work With What You Got!"
  14. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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