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An absolutely amazing cheesecake that’s worth every minute of effort and every calorie!
Preheat oven to 350 F. Wrap the bottom and sides of a springform pan in 3 layers of heavy duty aluminum foil. Set pan aside.
1. To create the crust, in a food processor pulse graham crackers, almonds and brown sugar until you have a crumb texture then drizzle in the butter and continue pulsing until combined. Pat the crust on the bottom and up the sides (optional) of the springform pan. Bake 10 minutes then remove pan from the oven and allow to cool. Reduce temperature to 325 F.
2. Put the cream cheese and goat cheese into a mixing bowl. Using a hand mixer beat until smooth. Add sugar and beat until smooth and no lumps remain. Add creme fraiche and vanilla, beating until combined.
3. Add eggs one at a time, beating until incorporated (scrape down sides of the bowl if needed).
4. Pour the cream cheese mixture over the crust and smooth the top. Bake for 10 minutes. Reduce oven temperature to 250 F and bake for 50-60 minutes or until the cake is just set (will still be slightly wobbly in the center).
5. Remove it from the oven and let the cake cool at room temperature and refrigerate overnight.
6. To make the sauce combine 1 1/2 cups blueberries, water, sugar, lemon zest and juice in a small saucepan. Over medium heat cook for 8-10 minutes, until berries burst. Add remaining blueberries and cook 6-8 minutes, or until mixture thickens to desired consistency.
7. To serve, top cheesecake with blueberry topping and use a hot knife (run the hottest tap water over knife, wipe it with a paper towel and make one cut, repeat this process for each cut) to create smooth slices.
Recipe adapted from The Novice Chef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!