Blueberry Vanilla Goat Cheese Cheesecake
Velvety goat cheese, sweet blueberries, and timeless charm in every bite
Ingredients:
FILLING:
• 12 oz Softened La Bonne Vie Blueberry Vanilla Goat Cheese
• 8 oz Softened Cream Cheese
• 8 oz Greek Yogurt
• 4 tbsp Honey
• 1 tbsp Lemon Juice, fresh
CRUST:
• 2 cups Crushed Graham Crackers
• 6 tbsp Melted Un-Salted Butter
• ½ tsp Cinnamon
BLUEBERRY SAUCE (OPTIONAL):
• 1 cup Blueberries, frozen and pureed
• ½ cup Granulated Sugar
• ¼ cup Brandy
• ½ cup Water
Directions:
CRUST:
Preheat the oven to 350F.
In a bowl, combine the graham cracker crumbs, melted butter, and cinnamon. Mix with a fork until fully incorporated.
Press the mixture into the bottom of a springform pan, forming a crust that is ½ inch thick on the bottom and ¼ inch up the sides.
FILLING:
In a mixer, combine all the filling ingredients. Mix until fully incorporated and smooth.
Pour the filling evenly into the prepared crust.
BAKING:
Place the cheesecake-filled springform pan into a larger baking pan.
Add 2 cups of water to the baking pan to create a water bath. Place the setup on the center rack of the preheated oven and bake for 35 minutes.
After 35 minutes, turn off the oven and crack the oven door open. Let the cheesecake sit for 1 hour in the oven to cool gradually.
Refrigerate the cheesecake until completely chilled.
BLUEBERRY SAUCE:
In a saucepan, combine all the ingredients.
Cook over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon.
Serves 8