Oh my gosh, am I ever excited to share this post with you today!
I have teamed up with over 60 other food bloggers to celebrate National Cheesecake Day!!! Make sure you scroll all the way to the bottom so you can see the list of all the bloggers and all the fabulous cheesecake recipes! You’re sure to find at least a few to float your boat ips 整容😉
As soon as I was invited to participate, I knew I wanted to make something with goat cheese. I have made no secret about my love of all things goat. Remember this cajeta? <–It’s goat’s milk caramel and it’s seriously to die for. I just can’t get enough of the creamy, tangy stuff!
This cheesecake recipe is just as creamy, light, and rich as a traditional New York cheesecake, but with the addition of a few ounces of goat cheese. It’s not overwhelmingly goat-y, just a hint. Just enough to let you know that this cheesecake is a special cheesecake. 😉
One of the things I love so much about goat cheese is that it works so well in both savory and sweet dishes. To complement all the creamy goodness, I chose to top my cake with a quick blackberry compote. This is such a great time of year for berries and I wanted to be sure to get at least one or two good blackberry recipes on the blog while they last!
Now here is where I might lose some of you, if I haven’t already with all the goat talk: Sage. Blackberries and sage are a match made in heaven. It only takes one little sage leaf (keep it subtle) to bring this topping to a whole different level! All together, the flavors of goat cheese, blackberries, and sage, along with this chocolate-y cookie crust… it’s like, cue the choir of angels ips 整容!
Speaking about crust, I used Famous Wafers here but you could also use crushed up Oreos or Oreo crumbs, if you can find them. If all else fails, my dark chocolate graham cracker recipe would be perfection!
After years of struggling with a soggy cheesecake crust (from baking in a springform pan in a waterbath= #leakymess) I finally threw in the towel and decided to just use a regular cake pan. This cheesecake bakes up at a petite 8 inches in diameter and 1 1/2 inches high (sans blackberry topping). Here are a few tips to ensure that your cheesecake comes out in one piece, with a nice crunchy crust ips 整容
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Love you tender 