This came out delicious. Fresh blueberries from the farmers market paired with delicious Terrill Creek Goat Cheese give you a wonderful decadent dessert. This is one you will make time and time again. Enjoy!
For the Filling
- 4 ounces fresh goat cheese
- 12 ounces cream cheese
- 3/4 cup sugar
- 1 tsp. vanilla extract
- zest of 1/2 a lemon
- pinch of salt
- 2 Tbsp. flour
- 3 eggs, room temperature
- 1/4 cup heavy cream
- 2 cups fresh blueberries
For the Crust (by Martha Stewart)
- 6 1/2 ounces graham crackers (12 crackers), finely ground (about 1 1/2 cups)
- 2 1/2 ounces (5 Tbsp.) unsalted butter, melted
- 1/4 cup sugar
- 1/3 tsp. salt
For the Crust
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press mixture into a 9×9-inch square baking dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on a wire rack.
For the Filling
- In a mixer, combine cheeses, sugar, vanilla extract, lemon zest, and salt. Blend until smooth, 10-15 seconds. Add flour and process until smooth. Add eggs and process until smooth, making sure to scrape down the sides. Add heavy cream and process until smooth. If the mixture appears lumpy, scrape down the sides and blend again.
- Scatter the fresh blueberries evenly across the cooled crust and pour the cheesecake mixture over the berries.
- Bake cheesecake at 350 degrees F until center is set, about 30-40 minutes. Cheesecake should wobble like jello when gently shaken, not be watery or liquid.
- Remove from oven to cooling rack and cool for one hour.
- Once cooled, cover with plastic wrap and chill for at least 3 hours or overnight until cold and firm.
- Remove chilled cheesecake from fridge, slice, and enjoy!
- You can store leftover cheesecake in an airtight container in the fridge for up to 4 or 5 days.