Goat Cheese Cheesecake with Blueberries and Honey

As I’ve mentioned before, B loves cheesecake and I used to make a bunch of varieties years ago, (Turtle Cheesecake, Coffee Mocha Cheesecake, and Individual Cheescake), but it’s been a long while since I made one for him.

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?

If you’re curious what makes goat cheese taste the way it does – it depends on milk freshness. Goat’s milk ages much more quickly, and the longer it ages, the stronger it gets. The diet also affects the flavor of the cheese – goats, sheep, and cows graze on different plants hence their differences.

Another curious reason affecting the taste is the buck (male goat). During breeding season, as the female goats go into heat, the bucks produce pheromones so strong it increases the female’s hormones which permeates the milk flavor – so it’s best to keep the males and females separate. (Lively Run and culturecheesemag)

Now imagine if people were like that! 

Goat’s milk is strong with a signature tang, perfect for mixing with cream cheese. B thought it was an odd combo until he tried it. You can pair these cheesecake with any fruit, but I think blueberries match it best in my opinion. Recipe adapted from Anne Burrell at Food Network

Goat Cheese Cheesecake

Ingredients
CRUST:
1 cups graham cracker crumbs
4-6 tablespoons melted butter
1/8 cup sugar

FILLING:
1 8 ox packages cream cheese, room temperature
6 oz (1/2 a log) goat cheese
3/4 cup plain Greek yogurt
2 eggs
1/4 cup sugar
4-6 Tbs honey
1 teaspoon vanilla extract

TOPPING:
honey, to drizzle
fresh blueberries

Special equipment: 3 mini springform pans

Directions
Preheat the oven to 350 degrees F (I used a toaster oven)

CRUST:
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

FILLING:
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!

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27 Comments

  3. I LOVE goat cheese, so this cheesecake looks absolutely delicious. I never knew why goat cheese was tangy though–thanks for the tutorial! I can't wait to make this recipe!

    Reply