Creamy and slightly tangy, the goat cheese gives a twist on the traditional cheesecake. Light and airy, this goat cheese cheesecake is drizzled with berry honey creme and topped with fresh blueberries. A scrumptious dessert to enjoy at the end of the day.
I absolutely adore cheesecake. May it be a slice of my favorite brownie bottom cheesecake, a bite of the oatmeal raisin cheesecake or the chocolate chip biscoff one. Any kind of cheesecake! I can say I have never made a cheesecake I didn’t like. There’s that melt in your mouth, rich creamy texture that makes me weak to my knees.
Most of the time cheesecake recipes call for 1 cup or 2 of cream cheese, which is a sample in my fridge, but this time I wanted to try something different. With all the goat cheese goodness I had in the fridge thanks to Woolwich dairy I thought to myself : what better way to end out cheese party than a light, airy goat cheese cheesecake topped with fresh berries? I’m so happy when I’m right!
I remembered stumbling a while back over a goat cheese cheesecake recipe on Bon Appetite that got me very intrigued, since, unlike traditional cheesecake where the eggs are mixed with the cheese and sugar, this particular recipe called for whipped egg whites to give the cheesecake a light texture.
A light dessert was exactly what I was looking for. Starting with the recipe from Bon Appetite I made one of the lightest cheesecakes ever!
The crust was a mixture of oats and walnuts, with just a little bit of melted butter to keep. No sugar added since I didn’t want an over-sweet dessert.
For the filling, I pretty much kept the method but skipped the addition of flour, making the goat cheese cheesecake completely gluten-free.
Once the cheesecake was cooled for few hours I drizzled some Blueberry honey creme and topped with fresh blueberries.
It was perfect! Light, airy, with just a little tanginess from the goat cheese!
Yields one 8" round cake pan
Creamy and slightly tangy, the goat cheese gives a twist on the traditional cheesecake. Light and airy, this goat cheese cheesecake is drizzled with berry honey creme and topped with fresh blueberries. A scrumptious dessert to enjoy at the end of the day.
15 minPrep Time
22 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1 cup gluten free rolled oats (Bob's Red Mill)
- 1 cup chopped walnuts (almonds can be used instead as well)
- 1/4 cup melted butter
- 8 oz Woolwich dairy goat cheese
- 1/2 cup sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3-4 tbsp Blueberry honey creme (Honey Ridge Farms)
- 1 1/2 cups fresh blueberries
Instructions
- Heat the oven to 350F.
- In a food processor add the rolled oats, walnuts and pulse until it resembles fine crumbs. Add the melted butter and pulse few more times until it starts to come together.
- Remove the mixture from the food processor and with your fingers, press it evenly on the bottom and the sides of an 8" springform pan.
- Place in the fridge for few minutes until you make the filling.
- In a large mixing bowl, with the paddle attachment on, cream the goat cheese and sugar until light and fluffy.
- Add the vanilla extract, lemon juice and egg yolks, one at a time. Scrape the sids of the bowl and beat for 30 more seconds.
- In a clean, grease free bowl whip the egg whites until firm peaks form.
- With a spatula, gently fold the egg whites into the cheese mixture.
- Pour the cheesecake filling into the chilled crust and bake in preheated oven for 25 minutes, or until the top is set but the center still jiggles slightly.
- Remove from the oven and cool completely. You can refrigerate after leaving the cheesecake for about 1 hour at room temperature.
- When the cheesecake is chilled drizzle honey on top and decorate with fresh blueberries.
- Slice and enjoy!
If you like this goat cheese cheesecake you might like :
Chocolate cheesecake bars – Classic chocolate cheesecake bars are taken to a whole new level. Creamy white chocolate cheesecake is sandwiched between a chocolate chip oreo crust and silky smooth chocolate ganache. It’s a triple chocolate deliciousness!
Dulce de leche chocolate cheesecake bars – rich creamy caramel-y cheesecake topped with a thin layer of dulce de leche and chocolate ganache and a sprinkle of fleur de sel.
Chocolate chip Biscoff cheesecake bites – Buttery chocolate chip cookie topped with rich creamy biscoff cheesecake and chocolate ganache drizzle.
Brownie bottom cheesecake – Brownie Bottom Cheesecake – a creamy cheesecake baked on top of a rich, chocolate-y, fudgy brownie
Cranberry cheesecake – A creamy velvety cheesecake topped with cranberry sauce. The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce
Peppermint candy cheesecake – velvety ricotta cheese cheesecake with crushed peppermint candy and topped with more candy and sprinkles for a festive look
Sending love your way,
Roxana
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