Goat Cheese Cheesecake with Lemon Blueberry Compote

• Vegetarian

• Produce

  • 2 cups Blueberries
  • 2 tsp Lemon, zest

• Condiments

  • 5 1/2 tbsp Honey
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 tsp Vanilla extract

• Snacks

  • 2 cups Graham crackers, ground

• Dairy

  • 6 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 12 oz Goat cheese
  • 8 oz Greek yogurt, plain

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 cups ground graham crackers
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon
• 12 oz. goat cheese, softened
• 8 oz. cream cheese, softened
• 8 oz. plain greek yogurt
• 4 tablespoons honey
• 1 tablespoon lemon juice
• 2 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 cups blueberries
• 2 tablespoons lemon juice
• 1½ tablespoon honey
• 1 teaspoon lemon zest

Directions

• Preheat oven to 325.
• Place five 4x4 mini cheesecake springform pans on a baking sheet. Grease with cooking spray.
• In a medium bowl add ground graham crackers, butter, and ground cinnamon. Using a fork, blend everything together.
• Add ⅓ cup of graham cracker mixture into each pan. Press into the bottom.
• In a stand mixer, add goat cheese, cream cheese, greek yogurt, honey, lemon juice, vanilla extract, and lemon zest. Using the paddle attachment, blend until smooth and creamy and the mixture looks light and fluffy.
• Evenly distribute the cheesecake mixture among the 5 springform pans.
• Place baking sheet with springform pans in the oven. Add 2 cups of water to the baking sheet (this will help make sure the cheesecakes dont break)
• Bake for 35 minutes. Turn the oven off, open the door and leave the cheesecakes in the oven for an additional hour.
• Remove and place cheesecakes in the refrigerator to cool.
• To a small sauce pan, add blueberries, lemon juice, honey, and lemon zest. Bring to a boil, and simmer for 4-5 minutes. Stirring throughout. Cook until blueberries are cooked down. Remove from heat and place in refrigerator to cool down.
• Serve the cheesecake topped with lemon blueberry compote mixture.

Nutrition