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!
- 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 😉
Baked Cheesecakes:
- Apricot ricotta cheesecake from Diethood
- Blackberry Goat Cheese Cheesecake from Baking a Moment
- Blueberry Ricotta Cream Cheesecake from Hungry Couple
- Caramel Macchiato Cheesecake from Wishes and Dishes
- Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
- Chocolate chip cookie mini cheesecake from My Sweet Zepol
- Chocolate-Covered Strawberry Cheesecake from Savvy Eats
- Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
- Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
- Hawaiian Mini Cheesecakes from Pint Sized Baker
- Key Lime Pie Cheesecake from Love and Confections
- Lemon Cheesecake from Shugary Sweets
- Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough
- Lightened Up Apricot-Swirl Cheesecake from Take A Bite Out of Boca
- Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall
- Mango Cheesecake (vegan) from Jessiker Bakes
- Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine
- Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
- Mom’s Cheesecake from Magnolia Days
- New York Style Cheesecake from URBAN BAKES
- Oreo Cheesecake (vegan) from Namely Marly
- Oreo Ripple Cheesecake from Overtime Cook
- Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
- Pumpkin Cheesecake from Lady Behind The Curtain
- Rainbow Cheesecake from In Katrina’s Kitchen
- Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
- Ricotta Cheesecake from French Press
- Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner
- Snickers Cheesecake from Life, Love and Sugar
- Sugar cookie cheesecake from Munchkin Munchies
- Vanilla Bean Cheesecake from Wine & Glue
- Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake
- White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
- White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
- White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
- Berry Cheesecake from Food Lust People Love
- Blackberry Cheesecake from You Made That?
- Butter Pecan Caramel Mini Cheesecakes from Simply Southern Baking
- Cherry and Pistachio Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
- Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
- Limoncello Cheesecake from Cake Duchess
- Mini Lime Cheesecakes from Miss in the Kitchen
- Neopolitan Cheesecake from Grandbaby Cakes
- Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
- Peanut Butter Cheesecake from Crunchy Creamy Sweet
- Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
- S’mores Cheesecake from The Gunny Sack
- Black Raspberry Cheesecake Milkshake from Blahnik Baker
- Caramel Cheesecake Martini from Happy Food, Healthy Life
- Caramel Apple Cheesecake Bars from Cooking with Jax
- Caramel Overload Cheesecake Bars from Crumbs and Chaos
- Cherry Cheesecake Brownies from Inside BruCrew Life
- Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
- Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
- Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
- Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
- No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
- No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
- Pear cheesecake with gingersnap crust from Roxana’s Home Baking
- Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
- Banana Foster No Bake Cheesecake Shooters from Mind Over Batter
- Blackberry Cheesecake Brownies from Jen’s Favorite Cookies
- Chocolate Nutella Cheesecake Cake from gotta get baked
- Key Lime Trifles from Hoosier Homemade
- Strawberry Cheesecake Pots from Barbara Bakes
- Triple Brigadeiro Cheesecake Tart from From Brazil To You
- Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
- Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
- Frozen PB&C Cheesecake from Noshing With The Nolands
- Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust
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
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
- 1/4 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
- 1/2 cup (100 g) granulated sugar
- 2 eggs, (large)
- 3/4 cup (172.5 g) sour cream
- 1 teaspoon vanilla extract
For the Blackberry Sage Topping:
- 18 ounces (510.29 g) fresh blackberries, (about 3 1/2 cups), divided
- 1/2 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.
I love the addition of goat cheese Allie – so smart! And I totally want to try this in a cake pan – I bet it’s tons easier 🙂 Pinned!
Thanks Trish! I definitely thought it was easier. No matter how much foil I use, I can never get those springforms to not leak!
Oh Allie, this cheesecake is absolutely gorgeous! The goat cheese is such a creative and nice touch and it sounds amazing with the blackberries and sage 🙂 So tasty and elegant – pinning 🙂
Aw thank you so much Kelly! I’m so happy you liked it and thanks for the pin too! Hope you’re having a fun and relaxing weekend with your beautiful family 😉
I’m loving the sage and blackberries’ combination Allie! This cheesecake looks ABSOLUTELY GORGEOUSSSSSS!!!!! I’ve never really eaten goat’s cheese before but I love cheese in general so I know I’m going to be enjoying this cheesecake A LOT!!!!! <3
Thank you Samina! I think you will really love it- that tangy creaminess is so nice with the sweet and juicy berries 😀
I can’t even put into words how amazing this cheesecake looks and sounds. Goat cheese AND blackberries..YUM! Goat cheese cheesecake is just a fantastic idea. Actually, goat cheese in ANYTHING is fantastic. Pinned!
I couldn’t agree more, Shaina! I am a huge fan of goat cheese- I just can’t get enough of the stuff, on crackers, in salads, and even in my cheesecake! Thank you so much for the sweet comment; I had such a blast celebrating cheesecake day with all of you fabulous bloggers 😉
Fantastic cheesecake, I love that your made it using some goat cheese and then the sage in the compote is nice too, great photos!
Thanks so much Suzanne! I had a lot of fun with it! It was such a fun idea to get so many fabulous bloggers together for this event 😉
Ooooo I love that you used goat cheese in here! I keep meaning to use it in desserts but just never remember! And with the blackberries … this looks awesome Allie!
Thanks Ashley! I was afraid that some people might think it sounded weird but it was so good! Very subtle but just different enough 😉 I’m so happy you liked it! Have a great weekend, my dear!
What a gorgeous Cheesecake!! goats cheese in a cheesecake is just genius… love the pictures too Allie!! 🙂
Thanks Arpita! I was playing around with backlighting and I was pretty happy with the way it worked in this instance 😉 I’m so glad you liked it too! Have a great weekend ok?
Wow! What a stunning presentation! Love the blackberries piled on top!
Thanks Maebells! When it comes to berries, more is more, IMHO 😉 So happy you enjoyed, thanks for stopping by and for the sweet comment!
I seriously gawked at this when I first saw it yesterday. This is amazingly beautiful and it looks so juicy too (is that kinda weird that I said that). Whatevs. It’s great Allie. Bravo!!
Not weird at all, lol! It was really juicy 😉 Thanks so much for the sweet compliment, Connie 😀
This is geni-fabu-awesome-lous, Allie! Goat cheese sounds like a fantastic winner in my book. So glad to be celebrating cheesecake day with you today!
Thank you so much!! And same here 😉
What a gorgeous and mouthwatering cheesecake — made from goat cheese, a real fave of mine.
Oh I’m so glad to hear it! I was a little nervous that the goat cheese wouldn’t be most people’s taste. It’s a fave of mine too and especially with berries! Thanks so much for dropping by, Denise, and for the sweet comment too 😉
Wow! This cheesecake is truly a stunner! Blackberries and sage – Amazing!! Great tips on preventing a soggy crust.
Thank you so much Mind Over Batter! And ya I am so over the leaky springform pan thing. Even with foil it never works right for me. This was way better, lol! Thanks so much for dropping by and Happy Cheesecake Day!
Absolutely breathtaking!! I love EVERYTHING about this 🙂
Aw, thank you so much Becca! You are too sweet; I’m so happy you stopped by 😀
This sounds like a very interesting cheesecake!! I must try it!
Thank you Lyuba! The goat and sage flavors were extremely subtle- but I really thought it gave it something special. Thank you so much for stopping by, and for the sweet comment 😀
Stunning! This is such a brilliant cheesecake. I love the goat cheese and blackberry combination.
Thank you so much Mallory! I loved it too, lol! Happy Cheesecake Day sweetie 😀
Cheesecake is my favorite food ever, and this day is the best day ever except that I didn’t know how to participate with y’all! I’m just drooling over my computer instead. I hope to be a part next year, and love this recipe!!
Oh ya definitely try to join up with us next year, if Roxana decides to organize it again! Do you know Roxana? Her blog is Roxana’s Home Baking- it’s awesome! Thank you so much for the sweet comment, Shikha; I’m so glad you’re enjoying Cheesecake Day!
gorgeously stunning. . as always!!! love this, Allie!
Thank you so much dear! Hope you have safe travels home <3
Oh, my double goodness, Allie! Goat cheese is an absolute favorite in our house for sweet OR savory but I’ve never thought to use it in cheesecake. You are a genius!
Wow thanks so much Stacy! I’m so glad to hear that you like goat cheese because I am totally in love with it. It was awesome in this cheesecake, but I really can’t take too much credit because the filling recipe was by Ann Burrell. Girlfriend knows what’s up! Anyways thank you so much for stopping by and for the sweet comment!
Whenever I see sweets with herbs and spices in them, I know I am going to love it. This cheesecake is the real deal, Allie! I love your tips for keeping the cheesecake from getting soggy, too! The goat cheese with sage/blackberry compote would be a fantastic flavor combo for a cheese plate too. I’ll have to keep that in mind!
Oh ya, great idea Nora! And I am the same way- I know it’s a little weird for some but I get off on those kinds of combos. And besides it’s really all pretty subtle anyway 😉
Goodness Allie, this looks marvelous! Happy Cheesecake Day! 😀
xo,
Tammy<3
Happy Cheesecake Day Tammy! And thank you so much 😉