Goat Cheese Cheesecake with Lemon Blueberry Compote
Ingredients
Graham Cracker Crust
-
2
cups
ground graham crackers
-
6
tablespoons
unsalted butter, melted
-
½
teaspoon
ground cinnamon
Goat Cheese Filling
-
12
oz.
goat cheese, softened
-
8
oz.
cream cheese, softened
-
8
oz.
plain greek yogurt
-
3
large
eggs, room temperature
-
4
tablespoons
honey
-
1
tablespoon
lemon juice
-
2
teaspoons
vanilla extract
-
1
teaspoon
lemon zest
Lemon Blueberry Compote
-
2
cups
blueberries
-
2
tablespoons
lemon juice
-
1½
tablespoons
honey
-
1
teaspoon
lemon zest
Instructions
- Preheat the oven to 325°F.
- Grease five 4x4 mini cheesecake springform pans with cooking spray and place them on a baking sheet.
- Mix ground graham crackers, melted butter, and cinnamon in a medium bowl.
- Press 1/3 cup of the graham cracker mixture into the bottom of each pan.
- In a stand mixer, combine goat cheese, cream cheese, greek yogurt, eggs, honey, lemon juice, vanilla extract, and lemon zest, and blend until smooth and fluffy.
- Distribute the cheesecake mixture evenly among the pans.
- Add 2 cups of water to the baking sheet and bake for 35 minutes.
- Turn off the oven, open the door, and let the cheesecakes sit in the oven for an additional hour.
- Cool the cheesecakes in the refrigerator.
- For the compote, combine blueberries, lemon juice, honey, and lemon zest in a saucepan, bring to a boil, then simmer for 4-5 minutes until cooked down.
- Cool the compote in the refrigerator and serve it on top of the cheesecake.
Nutrition Facts (estimated)
Servings
5 mini cheesecakes or 1 large cheesecake
Calories
242
Total fat
14g
Total carbohydrates
20g
Total protein
8g
Sodium
206mg
Cholesterol
34mg
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