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.

Blackberry Goat Cheese Cheesecake | Baking a Moment

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!

Blackberry Goat Cheese Cheesecake | Baking a Moment

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!

Blackberry Goat Cheese Cheesecake | Baking a Moment

After years of struggling with a soggy cheesecake crust (from baking in a springform pan in a waterbath= #leakymess) I finally threw in the towel and decided to just use a regular cake pan.  This cheesecake bakes up at a petite 8 inches in diameter and 1 1/2 inches high (sans blackberry topping).  Here are a few tips to ensure that your cheesecake comes out in one piece, with a nice crunchy crust:

  1. Spray the pan with baking spray.
  2. Line the pan with a circle cut from parchment paper.
  3. Allow the baked cheesecake to chill overnight in the fridge before turning it out of the pan.
  4. Run a thin knife around the perimeter, to loosen.
  5. Warm the outside of the pan with a hot, damp kitchen towel.
  6. Flip it upside-down onto a plate.
  7. Flip it right side up onto a serving platter.

I had no issues whatsoever.  But, if you’re a nervous Nellie, go ahead and use a 9-inch springform pan, just be sure to double the recipe 😉

Blackberry Goat Cheese Cheesecake | Baking a Moment

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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!

Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes
Serves 8 - 10     adjust servings

Ingredients

  • 1/2 (9-ounce) package Famous Wafers (about 2 dozen wafers)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons dark brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 8 ounces softened cream cheese
  • 6 ounces softened goat cheese
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 18 ounces (3 small baskets, or about 3 1/2 cups) fresh blackberries, divided
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 fresh sage leaf
  • juice of half a lemon

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:

  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 Compote:

  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.


by

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 477kcal Calories from fat 251
% Daily Value
Total Fat 28g43%
Saturated Fat 15g75%
Transfat 0g
Cholesterol 110mg37%
Sodium 345mg14%
Carbohydrate 50g17%
Dietary Fiber 4g16%
Sugars 32g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Blackberry Goat Cheese Cheesecake | Baking a Moment

Now if that wasn’t enough to get your mouth watering, check out this amazing list of fabulous cheesecake recipes:

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

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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