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A sweet, bold, and earthy cheesecake topped with a delicious blueberry sauce.
- Crust:
- 1 Cup Pecan Halves
- 1/2 Cup Slivered Almonds
- 8 Graham Crackers (Broken)
- 5 Tablespoons Butter (Melted)
- 3 Tablespoons Sugar
- 1 Teaspoon Kosher Salt
- Cheesecake Filling:
- 4 Honey Goat Cheese Logs (4 Ounces Each)
- 4 Plain Goat Cheese Logs (4 Ounces Each)
- 1 Cup Sugar
- 4 Large Eggs
- 1/2 Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Unbleached Flour
- Blueberry Sauce:
- 2 Cup Fresh Blueberries
- 1/2 Cup Sugar
- Preheat hoven to 350 degrees.
- On baking sheet add pecans and almonds. Place in oven 10 minutes to toast. Remove from oven and place in food processor along with graham crackers. Pulse into coarse crumbs.
- In large-size bowl combine crumb mixture, melted butter, sugar and kosher salt. Mix until well combined. Press into bottom and sides of 8-inch springform pan.
- In large-size bowl add goat cheese and sugar. Mix until well creamed. Add eggs, one at a time, beating after each addition. Add sour cream, vanilla, and flour. Cream until well combined.
- Pour into crust.
- Place in oven 60 minutes until set. Turn off oven and leave cheesecake in oven 30 minutes. Remove from oven and place in refrigerator.
- In small-size saucepan combine blueberries and sugar. Bring to simmer for 10 minutes until sauce has thickened. Transfer to bowl and place in refrigerator.
- When ready to serve remove from refrigerator. Cut pieces and spoon blueberry sauce over top.
- Serve chilled.
- Store leftover sauce and cheesecake in refrigerator.
- Makes 1 Cheesecake
- Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 95 Minutes
- "Work With What You Got!"
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