Mixed Berry LaClare Goat Cheese Cheesecake

Ingredients

Crust:

• 6 Tbsp. butter, melted
• 1½ c. graham cracker crumbs
• ¼ c. sugar
• pinch of kosher salt

Filling:

• 16 oz. cream cheese, at room temperature
• 12 oz. LaClare original chevre
• 1½ c. sour cream, at room temperature
• 4 large eggs, at room temperature
• 1¼ c. sugar
• 2 tsp. vanilla extract
• ¼ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ c. honey

Garnish:

• ½ c. honey
• 1 c. fresh blackberries
• 1 c. fresh raspberries

Directions

1. Preheat oven to 350 degrees.
2. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan.
3. In a large mixing bowl, combine butter, cracker crumbs, sugar and salt until well combined.
4. Using your fingers, press the mixture into the bottom of the pan and halfway up the sides.
5. Bake for 7 minutes. Remove from oven and set aside.
6. Reduce oven temperature to 300 degrees.
7. In a large mixing bowl, use the paddle attachment to beat cream cheese and goat cheese together until fluffy. Add sour cream, sugar, vanilla, cinnamon, nutmeg and honey until combined. Add eggs one at a time, making sure it’s fully incorporated before adding the next
8. Once the batter is completely smooth, pour the filling into the center of the crust and tap the pan on the counter for 30-45 seconds to remove as many air bubbles as possible.
9. Add 6 c. boiling water to a 9×13-inch pan. Place the pan on the bottom rack of the oven. Immediately place the cheesecake on the oven’s upper rack and bake for 60-75 minutes until the edges of the cheesecake are set. A slight jiggle in the center of the cheesecake is ok.
10. Turn the oven off and prop the door open. Keep in the oven for 1 hour.
11. Remove from oven and let cool completely.
12. Refrigerate the cheesecake overnight.
13. To serve, top with honey, blackberries and raspberries.

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Recipe and photo courtesy of Clara Hedrich. Visit recipes.laclarefamilycreamery.com/recipes for more.