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4.50 stars (4 ratings)

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 Time45 minutes
Cook Time45 minutes
Chill Time9 hours
Total Time10 hours 30 minutes
Course: Dessert
Cuisine: Dessert
Keyword: blackberry goat cheese cheesecake
Servings: 10
Calories: 368kcal

Ingredients

For the Chocolate Cookie Crust:

For the Goat Cheese Cheesecake Filling:

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:

  • 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.

Nutrition

Calories: 368kcal | Carbohydrates: 39g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 310mg | Potassium: 189mg | Fiber: 3g | Sugar: 30g | Vitamin A: 849IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 1mg