So often, the very best things I come up with are not what I intended to make at all. They’re usually offshoots of things that didn’t quite work, or I didn’t like, or were in some other way terribly misguided. Kind of like my life. This cheesecake evolved in much the same way. I’ll spare you the backstory. Suffice it to say that I had a lot of soft cheese that I needed to figure out something to do with.
These little cheesecakes make use of two of my favorite local ingredients: goat cheese from Westfield Farm in Hubbardston and Bonnie’s Jams out of Cambridge. They’re more reminiscent of thick, New York-style cheesecakes than creamy, custardy cheesepies. Dense, sturdy, and rich, the same way I like my men. Just kidding. The tangy goat cheese gives them lots of character. Don’t you just love the way the fruit spills over and stains the exposed walls? (If you reject this one, Tastespotting, you’re dead to me.)
This is a good occasion to show off any of your own preserved berries you may have hiding away, preferably something on the tart side. But, if you don’t know your gelatin from your pectin, fear not. Bonnie’s fruit preserves are pretty much better than anything I could ever make. I don’t really even understand how anything out of jar can taste that good, but I’m very glad it’s possible. What you see up there are blackberry preserves, although the blueberry and lemon would also be nice. I’ve always felt her jars were a little too pricey just to spread on toast. They’re more like dessert fare. In fact, if I do say so myself, this may be the perfect use for them.
Little Goat Cheesecakes with Blackberry Compote
I get the impression that cheesecake is considered passé, but I will never tire of it. NEVER.
1 cup graham cracker crumbs or 9 graham crackers, pulverized
5 Tbsp. butter, melted
2 8-oz. packages cream cheese
10 oz. goat cheese
½ cup sugar
2 Tbsp. honey
2 eggs
Blackberry preserves (or whatever else you fancy)
Preheat oven to 350°F. Mix butter with graham cracker crumbs until well moistened. Grease one of those mini-cheesecake pans and press crumb mixture into the bottoms only. You could also use muffin tins. Or, if you don’t have the former and you don’t feel like washing the latter, you could use a set of biscuit cutters of varying sizes set on a sheet pan lined with parchment paper. Your call. Bake 10 minutes. Let cool.
Cut cream cheese into chunks and nuke them until they soften (maybe 3-4 minutes on medium). Crumble in goat cheese and add sugar, honey, and eggs. Whip until smooth. You can use a mixer or, if the cream cheese is warm enough, just do it with a whisk. Spoon into forms and bake about 20 minutes or until centers are set and just starting to crack. Let cool and refrigerate. Carefully remove from forms and serve with Bonnie’s blackberry preserves. Makes 9 to 12 depending on size.
Repeat after me: Cheesecake is NEVER passe. Whoever said that probably thinks creme brule is pedestrian and prefers caramel whiffs with espresso foam.
And thank you! I've been looking for a goat cheese cheesecake since I had it at Founding Farmers in October!
Posted by: Jess | February 11, 2009 at 09:19 AM
Somehow, I find that my most well-received dishes tend to be the ones that are improvised on short notice. It makes me wonder if I should give up on actually planning meals.
The idiots who think cheesecake is passe should be sent to their rooms with no dessert.
Posted by: adele | February 11, 2009 at 12:26 PM
Serendipitous Cheesecake would be an excellent band name.
Posted by: Ed | February 11, 2009 at 01:10 PM
hey - can you drop an email to me?
Posted by: sarah | February 11, 2009 at 02:20 PM
Cheesecake going out of style! Never! How do these rumors get started?
Posted by: Kalyn | February 11, 2009 at 05:18 PM
Cheesecake has been with us since the early Greeks, why would anyone say that it is passe.
Posted by: Andy | February 11, 2009 at 09:18 PM
Cheesecake will always be delicious. Never say it that cheesecake is passe.
Posted by: katie | February 11, 2009 at 10:04 PM
Banyan was on my lap when I typed in your URL. As soon as the photo came up he said "My want that".
Me too Ban... me too.
Posted by: Sis | February 11, 2009 at 11:28 PM
They were sooooo good that I commanded Tammy to make more.
After she punched me, she actually did! Hooray!
Posted by: Husband | February 12, 2009 at 10:13 AM
This looks sososo! GOOD! I've been looking all week for desserts that incorporate goat cheese. I work with Chavrie (the pyramid-shaped fresh goat cheese) and like to try out new recipes... Especially desserts! Thanks for the great recipe.
Posted by: corrinnej | February 12, 2009 at 11:54 AM
That is just delicious looking! I love goat cheesecake, and those preserves look amazing.
Posted by: lisaiscooking | February 12, 2009 at 02:49 PM
I saw you on tastespotting, in case you did not. Tastespotting LIVES!
Posted by: Alyson | February 12, 2009 at 07:17 PM
I have a pkg of cream cheese that somehow appeared in my fridge and a friend just sent a belated xmas Dean & Deluca's box of cheese - including a triple cream goat cheese. I think that the Meyer lemons have found a new friend...Can I halve the recipe you think? Make in muffin cups? Oooh how about those yummy Carr's biscuits for bottoms?
Adele is onto something. Serendiptous Cheesecake would be a smokin' band I'm sure.
Posted by: jacqueline church | February 13, 2009 at 01:28 AM
Yum! I do love me some goat cheese and cheesecake! Goat cheese cheesecake might be the perfect dessert. Here's an idea--make the crust out of gingersnaps. Bet that would be nice with the tang of the goat cheese:)
Question: Is it considered eating local if you live in a tent in the parking lot of Dean & Deluca? Just wondering...
Posted by: Jenni | February 15, 2009 at 09:32 AM
Jenni: Local can be whatever you want it to be! That's the beauty of it. Gingersnaps would be lovely. Also, almond biscotti.
jacqueline church: It can definitely be halved. I only had enough cheese to make 4 little cheesecakes originally, so I doubled it and retested it for the recipe above. Mmmm, Meyer lemons!
Alyson: Yay! They finally took pity on me.
lisaiscooking: The preserves ARE amazing. Sunshine in a jar. I stir them into yogurt, too.
corrinnej: I know the goat cheese of which you speak. Tasty stuff. Thanks for stopping by.
Husband: Between the two of us, we ate a shameful amount of cheesecake.
Sis: The boy has good taste. Bet this would be good with some of that Surfing Goat cheese on the island.
Katie: I'm glad you feel that way, too.
Andy: I think "timeless" is the better word for it, don't you?
Kalyn: The buck stops here with the rumor mill. CHEESECAKE LIVES!! (4eva)
Sarah: Thank you!!!
Ed: Not if I was the lead singer.
Adele: That's right. They would totally deserve it. The insolence!!!
Jess: You're welcome. I'm so not into the foam thing.
Posted by: Tammy | February 16, 2009 at 08:57 PM