Goat Cheese Cheesecake Recipe
lemon, blueberry & thyme compote, granola, pistachio crust
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Ingredients
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Crust
Cheesecake Filling
Blueberry & Thyme Compote
Granola Topping (optional)
Method
Crust
- 1
- 2
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened goat cheese and cream cheese together until smooth. Gradually add the sugar and continue mixing until well combined.
- 4
Add Remaining Ingredients
Add the vanilla extract, eggs (one at a time), sour cream, and lemon zest. Mix until just combined, being careful not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
Blueberry & Thyme Compote
- 7
- 8
Cool the Compote
Remove from heat and let the compote cool. It will thicken further as it cools.
Serve
- 9
Assemble the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Top with blueberry & thyme compote and sprinkle granola on top if desired.
