I've been wanting to make a goat cheese cheesecake for a while (years!) since the tangy "goatiness" would be a nice contrast with sweet honey and fresh blueberries. Plus doesn't it sound so gourmet to use a different sort of cheese?
Now imagine if people were like that!
Goat Cheese Cheesecake
1 cups graham cracker crumbs
4-6 tablespoons melted butter
1/8 cup sugar
1 8 ox packages cream cheese, room temperature
6 oz (1/2 a log) goat cheese
3/4 cup plain Greek yogurt
1/4 cup sugar
4-6 Tbs honey
1 teaspoon vanilla extract
honey, to drizzle
Special equipment: 3 mini springform pans
Preheat the oven to 350 degrees F (I used a toaster oven)
Stir all of the ingredients together in a large bowl. Spray your mini cheesecake springform pans (optional: cut a parchment paper circle and place at the bottom to really make it easy for removal). Press the crumb mixture onto the bottom and sides.
Bake for about 5-7 min, then remove to cool
Beat the cream cheese and goat cheeses in a bowl with an electric mixer until light and fluffy. Add the Greek yogurt and the eggs, 1 at a time, beating after each egg is added. Beat in the sugar, honey vanilla until just combined.
Pour the filling into the prepared crusts. Put on a baking sheet in the preheated oven and bake for 30-35 minutes. Rotate the baking sheet halfway while baking. The cheesecake will be done when the edges are set (the center should still be wobbly - it will continue to cook and set afterwards). Remove the cheesecake from the oven.
Chill before serving (refrigerate overnight or freeze). Remove springform sides, drizzle with honey and top with blueberries and whipped cream. Enjoy!