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Published June 27th, 2018
Goat Cheese Cheesecake
By Susie Iventosch

INGREDIENTS

Crust
2 1/2 cups graham cracker crumbs
1 1/2 sticks butter, melted
Filling
8 oz. goat cheese
8 oz. cream cheese
4 Tbsp. sugar
2 eggs (can also use 1/2 cup egg beaters)
4 oz. quark
1 Tbsp. vanilla
Topping
1/2 cup quark
1/4 cup granulated sugar
1 Tbsp. vanilla
Compote
2 cups blueberries
4 Tbsp. honey
2 Tbsp. brown or granulated sugar
1 tsp. vanilla


For compote: In a small sauce pan, cook all ingredients over medium-high heat, until slightly thickened, approximately 15 minutes. Remove from stove and cool to room temperature. Set aside until ready to serve.

DIRECTIONS for Cheesecake
Preheat oven to 350 F.
In a mixing bowl, place graham cracker crumbs and melted butter. Mix well and pat into the bottom and sides of a well-buttered 9-inch pie dish. Set aside.
In a large mixing bowl, beat cream cheese, goat cheese and sugar with an electric beater until creamy. Add eggs and beat on low speed until well-incorporated. Stir in quark and vanilla.
Pour batter into pie dish with crust and bake for 30 minutes, or until center is barely jiggly. (Time may vary from oven to oven.) Remove from oven for about 10 minutes. Increase oven temp to 425 F.
Meanwhile, mix 1/2 cup quark, 1/4 cup sugar and 1 Tbsp. vanilla in a small bowl. After the cheesecake has set out for the 10 minutes, carefully spread this mixture over the top and bake again for about 10 more minutes. Remove from oven. Cool completely and them refrigerate until cold. Serve cheesecake cold with compote spooned over the top.

Susie can be reached at suziventosch@gmail.com. This recipe can be found on our website: www.lamorindaweekly.com. If you would like to share your favorite recipe with Susie please contact her by email or call our office at (925) 377-0977.

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