What is better than cheesecake? Goat cheese cheesecake.
And even better than that? Serve it in a jar. Plus, it’s all the rage right now.
There were many different things and events that inspired this recipe. It all started when we visited the Five Seasons Brewery a few months ago and even though we were so stuffed we swore we couldn’t eat another bite, our lovely waitress gifted us with a dessert of goat cheese cheesecake. It was the most delicious dessert I had ever had. Granted, I love goat cheese.
Fast forward to the BlogHer Food conference that took place two weekends ago here in Atlanta. While wondering around the vendor and sponsor tables I came across a contest that Quaker Oats was hosting. You had to write down a dish that you would make with their oats. I came up with goat cheese cheesecake on an oatmeal crust.
I just could not get that out of my head.
And did I mention that it’s berry season in Georgia right now? Strawberries, blueberries, raspberries and blackberries galore!
It was a sign. Time to make that goat cheese cheesecake and top it with fresh summer berries.
Ingredients (makes six 8oz jars):
3/4 cups of crushed graham crackers
1/3 cup of old fashioned oats
5 tablespoons melted butter
1 1/2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cheesecake filling: (inspired by Helene Dujardin of Tartelette’s recipe)
8 oz cream cheese, at room temperature
10 oz goat cheese, at room temperature
3/4 cup sugar
juice of one lemon
1 tablespoon butter
1/2 cup of chopped/halfed blackberries
juice of half of a lemon
1/2 tablespoon sugar
Preheat the oven to 325 degrees F.
For the crust, mix the graham cracker crumbles, oats, butter, brown sugar, vanilla and salt together in a medium sized mixing bowl. Then divide evenly between 6 8oz jars. Make sure to pack the crust mixture down firmly. Set aside while you prepare the filling.
In a stand mixer with paddle attachment, mix the sugar, cream cheese and goat cheese together on low setting until the mixture is well combined. Then add one egg at a time, mixing well between each. Finally, add the lemon juice and mix well.
Divide the filling evenly between the 6 jars. Then place the jars in a roasting pan and fill the pan up with boiling water, the top of the water should be about an inch below the top of the jars. Bake in the oven for about 25 minutes, the edges of the filling
should be solid and the middle jiggly when ready.
Then turn the oven off and let the jars sit in the oven for another 20 minutes. Carefully remove and let cool in the refrigerator for at least an hour.
For the topping, melt the butter in a saucepan over medium heat. Then add the blackberries, lemon juice and sugar and let simmer for about 5 minutes. make sure to mix the berry mixture every 30 seconds or so. You can either top the cheesecakes with a warm topping or let the topping cool before adding to the cheesecakes.
Garnish with additional blackberries (and raspberries, blueberries, etc.) if you wish.
Serve and enjoy!