Goat Cheese Cheesecake

Goat Cheese Cheesecake

Ingredients

Crust

  • 2 1/2 cups Lotus Biscoff Cookie crumbs or graham cracker crumbs
  • 1 1/2 sticks butter melted

Filling

  • 8 oz. goat cheese
  • 8 oz. cream cheese
  • 4 tablespoons sugar
  • 2 eggs can also use 1/2 cup egg beaters
  • 4 oz. plain nonfat Greek yogurt
  • 1 tablespoon vanilla extract

Topping

  • 1/2 cup plain yogurt
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract

Compote

  • 2 cups blueberries or blackberries, huckleberries or raspberries
  • 4 tablespoons honey or agave
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract

Instructions

Compote

  • In a small saucepan, cook all ingredients over medium-high heat, until slightly thickened, approximately 15 minutes. Remove from stove and cool to room temperature. Set aside until ready to serve.

Cheesecake 

  • Preheat oven to 350 degrees F. 
  • In a mixing bowl, place graham cracker crumbs and melted butter. Mix well and pat into the bottom and sides of a well-buttered 9-inch pie dish. Sent aside.
  • In a large mixing bowl, beat cream cheese, goat cheese, and sugar with an electric beater until creamy. Add eggs and beat on low speed until well incorporated. Stir in yogurt and vanilla. 
  • Pour batter into the pie dish lined with the crust and bake for 30 minutes, or until the center is barely jiggly. (Time may vary from oven to oven.) Remove from the oven for about 10 minutes. Increase oven temp to 425 degrees F.
  • Meanwhile, mix 1/2 cup yogurt, 1/4 cup sugar, and 1 tablespoon vanilla in a small bowl. After the cheesecake has set out for the 10 minutes, carefully spread this mixture over the top and bake again for about 10 more minutes. Remove from the oven. Cool completely and then refrigerate until cold. Serve cheesecake cold with compote spooned over the top. 

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