Blueberry Goatcheese Cheesecake
with a gingersnap cookie crust
Rich and creamy and oh so dreamy, this is a cheesecake that is a sure crowd pleaser. Here in the GTFO Kitchen, cheesecake is our numero uno dessert that we absolutely love. This delicious concoction of sure fluffy bliss is a mix of tangy sweet with a hint of spice that makes each bite a sure delight.
With Thanksgiving being a favored holiday, we decided to whip up this creamy and light dessert that our guests couldn’t get enough of. The blueberry topping was the tip of the iceberg in the flavor department considering it is just as good plain as it is with a topping. Adapted from Ann Burrell’s Food Network Recipe.
Ingredients:
Gingersnap Crust:
- 2 ½ c. Gingersnap Crumbs
- 8 Tbsp. Butter
- Pinch of Salt
Cheesecake Filling:
- 2 – 8 oz. Packages of Cream Cheese
- 8 oz. Goatcheese
- 1 Container of Crème Fraiche
- 1 tsp. Vanilla Extract
- 4 Eggs
- 1 c. Granulated Sugar
- Pinch of Salt
Blueberry Topping:
- 1 Jar of Blueberry Jam, good quality
- ¼ c. water
Directions:
To make the crust:
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
To make the filling:
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the spring-form pan with aluminum foil. While the cheesecake is baking, make the blueberry topping by heating a saucepan over medium low heat. Add in the water and the jam and cook down to a thick syrup.
Remove the cheesecake from the oven and let it cool completely before topping with the blueberry jam. Once fully chilled spread the blueberry spread over the top and place back in the refrigerator. It is best to refrigerate overnight before serving.