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.
Looks like no one noticed the directions for the cookie crust are for a cake pan, while the directions for the filling reference a spingform pan and water bath. Also, there is one easily missed note that indicate if using a springform pan, you should double the recipe. Not sure I want to make this with conflicting directions.
I'm so sorry, I've clicked over to double-check this and I'm just not seeing what you're referencing here. From what I can tell, the cookie crust portion instructs the use of an 8-inch cake pan, and the filling portion just references the above-mentioned "prepared pan." The head notes also reiterate that this recipe should be baked in a cake pan, and instructs that if you insist on using a springform that you'll want to double the recipe ("...go ahead and use a 9-inch springform pan, just be sure to double the recipe"). I'm struggling to find anyplace on this post where a springform pan is recommended. Could you point me in the right direction so I may correct this issue?
Goat cheese is a winner!!