Berry goat cheese cheesecake recipe

Ingredients

• 1 cup gluten free rolled oats (Bob’s Red Mill)


• 1 cup chopped walnuts (almonds can be used instead as well)


• 1/4 cup melted butter


• 8 oz Woolwich dairy goat cheese


• 1/2 cup sugar


• 4 eggs, separated


• 1 tsp vanilla extract


• 1 tsp lemon juice


• 3-4 tbsp Blueberry honey creme (Honey Ridge Farms)


• 1 1/2 cups fresh blueberries

Instructions

1. Heat the oven to 350F.


2. In a food processor add the rolled oats, walnuts and pulse until it resembles fine crumbs. Add the melted butter and pulse few more times until it starts to come together.


3. Remove the mixture from the food processor and with your fingers, press it evenly on the bottom and the sides of an 8″ springform pan.


4. Place in the fridge for few minutes until you make the filling.


5. In a large mixing bowl, with the paddle attachment on, cream the goat cheese and sugar until light and fluffy.


6. Add the vanilla extract, lemon juice and egg yolks, one at a time. Scrape the sids of the bowl and beat for 30 more seconds.


7. In a clean, grease free bowl whip the egg whites until firm peaks form.


8. With a spatula, gently fold the egg whites into the cheese mixture.


9. Pour the cheesecake filling into the chilled crust and bake in preheated oven for 25 minutes, or until the top is set but the center still jiggles slightly.


10. Remove from the oven and cool completely. You can refrigerate after leaving the cheesecake for about 1 hour at room temperature.


11. When the cheesecake is chilled drizzle honey on top and decorate with fresh blueberries.


12. Slice and enjoy!

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