Blackberry Goat Cheese Cheesecake
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My Blackberry Goat Cheese Cheesecake Recipe takes a classic New York-style cheesecake and gives it a major upgrade. Goat cheese gives a tangy note to the creamy filling, and a crunchy chocolate cookie crust with a fruity blackberry sage topping makes it extra special.
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!
How To Keep The Crust From Getting Soggy
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 ½ 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:
- Spray the pan with baking spray.
- Line the pan with a circle cut from parchment paper.
- Allow the baked cheesecake to chill overnight in the fridge before turning it out of the pan.
- Run a thin knife around the perimeter, to loosen.
- Warm the outside of the pan with a hot, damp kitchen towel.
- Flip it upside-down onto a plate.
- 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 😉
Here's Why You'll Love This Recipe
- The goat cheese is an unexpected and tasty twist. It gives the cheesecake a subtle tang you won't get from just cream cheese.
- The chocolate cookie crust really stands out. It's rich, a little bit bitter, and makes the perfect base for the tangy filling and sweet topping.
- The blackberry sage topping feels elegant. Steeping just one sage leaf in the compote adds a gentle herbal note that makes this dessert feel extra special.
- This is a true make-ahead dessert because it needs to chill overnight as part of the process.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Chocolate Cookie Crust
- Chocolate wafer cookies: These form the base of the crust. When processed finely, they make a rich, chocolatey foundation for the cheesecake.
- Unsalted butter: Melted, to bind the cookie crumbs together.
- Dark brown sugar: Adds sweetness and a hint of molasses flavor.
- Unsweetened cocoa powder: Deepens the crust's chocolate flavor.
- Kosher salt: Balances the sweetness.
For the Goat Cheese Cheesecake Filling
- Cream cheese: The classic cheesecake base, softened for a smooth batter.
- Goat cheese: This gives the cheesecake its unique tang. Make sure it's softened so it blends easily with the cream cheese.
- Granulated sugar: Sweetens the filling.
- Eggs: Add structure as the cheesecake bakes.
- Sour cream: Adds richness and helps create that classic, creamy cheesecake texture.
- Vanilla extract: Rounds out the flavor.
For the Blackberry Sage Topping
- Fresh blackberries: Use some for the compote and keep the rest to add fresh texture and flavor.
- Granulated sugar: Sweetens the compote.
- Water: Helps the berries cook down into a saucy compote.
- Cornstarch: Thickens the compote so it holds its shape on top of the cheesecake.
- Fresh sage leaf: Steep it in the warm compote for a gentle, surprising herbal flavor.
- Lemon juice: This brightens the topping and balances its sweetness.
How To Make Blackberry Goat Cheese Cheesecake
Step 1: Make the chocolate cookie crust
Process the cookies. Place the chocolate wafer cookies in a food processor and process until finely crumbled.
Add the remaining ingredients. Add the melted butter, brown sugar, cocoa, and salt, and process until well combined.
Prepare the pan. Spray an 8-inch cake pan with nonstick spray and line the bottom with a round of parchment paper.
Press in the crust. Firmly press the cookie crumb mixture into the bottom of the pan.
Step 2: Make the filling
Preheat the oven. Set it to 350°F.
Beat the cheeses. Place the cream cheese and goat cheese in a large mixing bowl and beat until creamy.
Add the sugar. Beat in the sugar until fluffy.
Add the eggs. Add them one at a time, scraping down the bowl after each addition.
Add the remaining ingredients. Mix in the sour cream and vanilla until smooth. Scrape the bowl again and mix to make sure the batter is lump-free.
Bake in a water bath. Pour the batter into the prepared pan and place it into a larger baking dish. Set the dish in the oven and fill it with about an inch of water. Bake for 45 minutes, or until set in the middle.
Cool slowly. Let the baked cheesecake sit in the oven with the door propped open with a wooden spoon for about an hour, or until it's fully cooled.
Chill overnight. Put the cheesecake in the fridge overnight before taking it out of the pan.
Step 3: Make the topping
Cook the compote. Place 1 cup of the blackberries in a small pot with the sugar, water, and cornstarch. Bring to a boil, then reduce to a simmer and cook for about 5 minutes, until thickened.
Steep the sage. Mash the cooked berries, add the sage leaf, and let it steep until the mixture cools a bit.
Finish the compote. Remove the sage leaf and stir in the lemon juice.
Add the fresh berries. Pour the compote over the remaining fresh blackberries and toss to combine.
Top and serve. Spoon the compote over the chilled cheesecake right before serving.
Helpful Tips and Tricks
- Use room temperature cheeses. When cream cheese and goat cheese are softened, they blend more smoothly and help prevent lumps in the batter.
- Don't skip the water bath. It helps the cheesecake bake evenly and keeps the top from cracking.
- Don't rush the cooling process. Letting it cool slowly in the oven, then chilling overnight, gives the cheesecake its perfect texture.
- Storage: Keep the cheesecake covered in the fridge for up to 5 days. For the best texture, add the blackberry topping right before serving.
Ingredients
For the Chocolate Cookie Crust:
- 4.5 ounces (127.57 g) Famous Wafers , (half a box, or about 2 dozen wafers)
- 3 tablespoons (44.36 g) unsalted butter,, melted
- 2 tablespoons (29.57 g) dark brown sugar
- 1 tablespoon (14.79 g) unsweetened cocoa powder
- ¼ teaspoon kosher salt
For the Goat Cheese Cheesecake Filling:
- 8 ounces (226.8 g) cream cheese,, softened
- 6 ounces (170.1 g) goat cheese,, softened
- ½ cup (100 g) granulated sugar
- 2 eggs, (large)
- ¾ cup (172.5 g) sour cream
- 1 teaspoon vanilla extract
For the Blackberry Sage Topping:
- 18 ounces (510.29 g) fresh blackberries, (about 3 ½ cups), divided
- ½ cup (100 g) granulated sugar
- 2 tablespoons water
- 1 tablespoon (14.79 g) cornstarch
- 1 fresh sage leaf
- 1 tablespoon lemon juice, (juice of half a lemon)
Instructions
Make the Chocolate Cookie Crust:
- Place the Famous Wafers in the bowl of a food processor and process finely.
- Add the melted butter, brown sugar, cocoa, and salt, and process until well mixed.
- Finely mist an 8-inch diameter cake pan with non-stick spray, and line the pan with a circle of parchment.
- Press the cookie crumb mixture into the bottom of the pan.
Make the Goat Cheese Cheesecake Filling:
- Preheat the oven to 350 degrees F.
- Place the cream cheese and goat cheese in a large mixing bowl, and beat until creamy.
- Add in the sugar and whip until fluffy.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- 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.
- Pour the batter into the prepared pan, and place into a larger baking dish.
- Place in the oven and fill the larger dish with about an inch of water.
- Bake for 45 minutes or until set in the middle.
- 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.
- Refrigerate overnight before removing from the pan.
Make the Blackberry Sage Topping:
- Place 1 cup of the blackberries in a small pot with the sugar, water, and cornstarch.
- Bring to a boil, then reduce to simmering and cook for about 5 minutes, or until thickened.
- Mash the berries, add the sage, and allow to steep until slightly cooled.
- Remove the sage leaf and stir in the lemon juice.
- Pour the mixture over the remaining berries and toss to coat.
- Spoon the compote over the cheesecake.
Oh my, goat cheese lover at heart! Swooning over this!
Yay I'm so glad! I was a little worried that some people would find it too weird, so thank you! I'm really happy you like it. Thanks so much for stopping by and for the sweet comment, Lisa!
Lovely! I bet the goat cheese + blackberries go really well together here!
Oh yes! They are wonderful together... Thank you so much Julie! Happy Cheesecake Day 😉
Oh brother, that has me drooling!!
Lol thanks Tara! So glad you dropped by and thanks so much for the great feedback!
I pretty much love anything goat cheese, and this cake looks perfect! not sure I'm as confident as you, but I my just give this one a try
Oh I'm so glad to hear I'm not the only goat-cheese lover! I find it totally irresistible, especially with berries. Thanks so much for stopping by Heather, and for the sweet comment!
Simply stunning! I love your cheesecake!!
Thanks Katrina! I'm so happy you stopped by; thank you so much for the sweet comment 🙂
I've made a goat cheese cheesecake before, and I was pleasantly surprised at its deliciousness. Now topping with blackberries makes it even better! Another stunning dessert, Allie!
Aw, thanks Liz! Goat cheese and berries is like, the ultimate for me. Hope you're having a great week 😀
Your cheesecake is gorgeous and looks so luscious! Love the animation!
I would LOVE to try the goat cheese in this. Yum.
Oh, I really love it, Carolyn! So delish with the berries... Thank you so much for stopping by and for the sweet comment! I'm having a blast meeting so many awesome bloggers through this fun event!
Seriously impressive. I love that you baked it in a cake pan. I've pretty much thrown in the towel with big cheesecakes and stick to muffin pan size, but maybe I'll try again. My issue wasn't so much the crust as always getting a crack in the middle of the cake... even with water baths, etc.
This is such a beautiful cake and I love the flavor combo. Pinned!
Thank you Jill! I don't know how I managed to avoid the dreaded cracked cheesecake- just got lucky I guess ;P But that's what berries are for anyhow, right? Thanks so much for pinning my dear!
Allie, this looks like everything good in the world! What a perfect combination of flavors. And, girl, you own GIFs!
Thanks sweetie, but I don't think I will own gifs until I get photoshop instead of relying on this ghetto app I'm using that makes everything grainy and dark. Lol! It's probably about time I get off the pot and just go for it!
OK that is just GORGEOUS!! The flavors are amazing, the pictures are stunning and I just want to faceplant! The end 🙂
Lol thank you!!! I had to get it out of my house asap before my face got into it ;P
I'm getting ready to make something with blackberries and cream cheese today. So what an inspiration here Allie!
Gorgeous. Don't even know if I could slice into that beauty! 🙂
Have a great day!
Thank you Melanie! I couldn't slice into it fast enough. I had one piece and it was tdf! Had to give it away immediately or face the consequences 😉
This is stunning!! I love the photos!!
Thank you so much, Aimee! I had so much fun with it. So happy to be a part!
That is seriously one beautiful cheesecake my dear!
Thank you Jocelyn! That means so much coming from you; everything you make is gorgeous!!!
This cheesecake looks absolutely amazing! The blackberries on top.... to die for!
Thank you so much, Betsy! Blackberries are just so beautiful- you don't have to do much to them, you know? Thanks so much for stopping by and for the sweet comment 🙂
I love goat cheese anything and have made a goat cheese before, but you totally got me at sage and blackberry! Sounds so amazingly good!
Thanks for joining us, Allie!
Aw, thank you so much Roxana for inviting me! I had so much fun with this and I can't wait to start drooling over all the fabulous cheesecake creations. You've done an amazing job organizing! Thanks for stopping by and for the sweet comment <3