Blackberry Goat Cheese Cheesecake

A traditional New York style cheesecake recipe, with a twist! A few ounces of goat cheese add a distinctive tangy flavor to this rich and creamy dessert recipe, and a crunchy chocolate cookie crust and fruity blackberry topping take it to a whole new level! Plus tips on how to avoid a soggy crust.

Oh my gosh, am I ever excited to share this post with you today!

I have teamed up with over 60 other food bloggers to celebrate National Cheesecake Day!!!  Make sure you scroll all the way to the bottom so you can see the list of all the bloggers and all the fabulous cheesecake recipes!  You’re sure to find at least a few to float your boat 😉

As soon as I was invited to participate, I knew I wanted to make something with goat cheese.  I have made no secret about my love of all things goat.  Remember this cajeta?  <–It’s goat’s milk caramel and it’s seriously to die for.  I just can’t get enough of the creamy, tangy stuff!

This cheesecake recipe is just as creamy, light, and rich as a traditional New York cheesecake, but with the addition of a few ounces of goat cheese.  It’s not overwhelmingly goat-y, just a hint.  Just enough to let you know that this cheesecake is a special cheesecake.  😉

One of the things I love so much about goat cheese is that it works so well in both savory and sweet dishes.  To complement all the creamy goodness, I chose to top my cake with a quick blackberry compote.  This is such a great time of year for berries and I wanted to be sure to get at least one or two good blackberry recipes on the blog while they last!

Now here is where I might lose some of you, if I haven’t already with all the goat talk: sage.  Blackberries and sage are a match made in heaven.  It only takes one little sage leaf (keep it subtle) to bring this topping to a whole different level!  All together, the flavors of goat cheese, blackberries, and sage, along with this chocolate-y cookie crust… it’s like, cue the choir of angels!

Speaking about crust, I used Famous Wafers here but you could also use crushed up Oreos or Oreo crumbs, if you can find them.  If all else fails, my dark chocolate graham cracker recipe would be perfection!

Can you even?!?

I’ll be talking to you again on Friday; my good friend and blog designer Lisa from Sweet2Eat Baking was kind enough to create a lovely guest post for me, while I scramble to get caught up again after my whirlwind travel tour last week.  You guys are going to love what she made for us!

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Blackberry Goat Cheese Cheesecake

Prep Time

45 mins

Cook Time

45 mins

Chill Time

9 hrs

Total Time

10 hrs 30 mins

 

A traditional New York style cheesecake recipe, with a twist! A few ounces of goat cheese add a distinctive tangy flavor to this rich and creamy dessert recipe, and a crunchy chocolate cookie crust and fruity blackberry topping take it to a whole new level!

Course: Dessert

Cuisine: Dessert

Keyword: blackberry goat cheese cheesecake

Servings: 10

Calories: 368 kcal

Ingredients

For the Chocolate Cookie Crust:

• 4.5 ounces Famous Wafers (half a box, or about 2 dozen wafers)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons dark brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon kosher salt

For the Goat Cheese Cheesecake Filling:

• 8 ounces cream cheese, softened
• 6 ounces goat cheese, softened
• 1/2 cup granulated sugar
• 2 eggs (large)
• 3/4 cup sour cream
• 1 teaspoon vanilla extract

For the Blackberry Sage Topping:

• 18 ounces fresh blackberries (about 3 1/2 cups), divided
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 fresh sage leaf
• 1 tablespoon lemon juice (juice of half a lemon)

US Customary - Metric

Instructions

Make the Chocolate Cookie Crust:

1. Place the Famous Wafers in the bowl of a food processor and process finely.

2. Add the melted butter, brown sugar, cocoa, and salt, and process until well mixed.

3. Finely mist an 8-inch diameter cake pan with non-stick spray, and line the pan with a circle of parchment.

4. Press the cookie crumb mixture into the bottom of the pan.

Make the Goat Cheese Cheesecake Filling:

1. Preheat the oven to 350 degrees F.
2. Place the cream cheese and goat cheese in a large mixing bowl, and beat until creamy.
3. Add in the sugar and whip until fluffy.
4. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
5. Add the sour cream and vanilla, and mix until smooth. Scrape the bottom and sides of the bowl, and mix once again to be sure the batter is not lumpy.
6. Pour the batter into the prepared pan, and place into a larger baking dish.
7. Place in the oven and fill the larger dish with about an inch of water.
8. Bake for 45 minutes or until set in the middle.
9. Leave the baked cheesecake in the oven, oven door propped open with a wooden spoon, for about an hour or until the cheesecake is completely cooled.
10. Refrigerate overnight before removing from the pan.

Make the Blackberry Sage Topping:

1. Place 1 cup of the blackberries in a small pot with the sugar, water, and cornstarch.
2. Bring to a boil, then reduce to simmering and cook for about 5 minutes, or until thickened.
3. Mash the berries, add the sage, and allow to steep until slightly cooled.
4. Remove the sage leaf and stir in the lemon juice.
5. Pour the mixture over the remaining berries and toss to coat.
6. Spoon the compote over the cheesecake.

Nutrition Facts

Blackberry Goat Cheese Cheesecake

Amount Per Serving

Calories 368 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 84mg28%

Sodium 310mg13%

Potassium 189mg5%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 30g33%

Protein 8g16%

Vitamin A 849IU17%

Vitamin C 11mg13%

Calcium 92mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.