goat cheese cheesecake with blueberry compote
I served this for Christmas Eve. There wasn't anything left.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
11 serving(s)
Ingredients
- CRUST
- 1 package Biscoff cookies
- 6 tablespoons melted butter, plus more for the pan
- 1/4 cup granulated sugar
- 1 teaspoon salt
- CHEESECAKE
- 16 ounces cream cheese, room temperature
- 12 ounces goat cheese
- 12 ounces creme fraiche
- 4 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- BLUEBERRY COMPOTE
- 2 cups frozen blueberries
- 3 tablespoons brandy
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
How To Make goat cheese cheesecake with blueberry compote
-
Step 1Crust Ground the cookies in a food processor. You should have 2 cups. Add the melted butter, sugar, and salt. Rub butter around a 9-inch springform pan. Press the cookie mixture onto the bottom of the pan and halfway up the sides. Set aside.
-
Step 2Beat all ingredients together for the cheesecake filling until smooth. Pour into the springform pan.
-
Step 3Preheat the oven 350 and bake the cheesecake on a sheet pan for about 1 hour. Let cool and place in the fridge to become cold and firm up.
-
Step 4When ready to serve, make the blueberry compote by placing half the blueberries in a saucepan. Add the brandy, sugar, and lemon juice.
-
Step 5Simmer about 10 minutes. Add the remaining berries and cook for about 5 minutes. Serve warm over the cheesecake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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