Pistachio Goat Cheesecake Recipe
mixed berry compote
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Ingredients
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Cheesecake Base
Cheesecake Filling
Mixed Berry Compote
Method
Cheesecake Base
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, combine the softened cream cheese and goat cheese using an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well incorporated.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- 5
Incorporate Pistachios
Fold in the chopped pistachios gently with a spatula until evenly distributed.
- 6
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 45-50 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour.
- 7
Chill the Cheesecake
After cooling in the oven, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
Mixed Berry Compote
- 8
Prepare the Compote
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently and cook until the berries begin to break down, about 5-7 minutes.
- 9
Thicken the Compote
In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the berry mixture, stirring constantly until the compote thickens, about 2-3 minutes.
- 10
Cool the Compote
Remove from heat and let the compote cool before serving on top of the cheesecake.