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Dairy
Medium
12 Servings
Allergens 
1 Hour
Diets
I can’t take credit for this idea. The French-style cheescakes are all Yossi’s! He finally convinced me, at the end of a long Shabbos afternoon, that a goat cheese cheesecake was a good idea. He was right. You should have seen how many eyes lit up when I told people I was making a goat cheese cheesecake! It’s a little tangy and a little sweet, with a nutty, crunchy walnut crust. It’s fluffy and light, thanks to the addition of beaten egg whites. We baked it French-style, starting it off in a super-hot oven to get that blackened exterior. You can make these in a mini springform pan like I did, or a regular old nine-inch springform. Either way, there’s sure to be none left. – Sara Yields: 1 9-inch cheesecake or approximately 24 minis
1 and 1/2 cups walnuts
1/4 cup sugar
4 tablespoons melted butter
2 (4-ounce) packages plain goat cheese
2 tablespoons Greek yogurt
1 teaspoon Montell or other orange liqueur
1 and 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon Gefen Honey
5 egg yolks
1/2 cup flour
5 egg whites
2 tablespoons sugar
1/4 cup water
2 teaspoons cornstarch
1 tablespoon Heaven and Earth Lemon Juice
4 cups fresh blueberries
Preheat oven to 350 degrees Fahrenheit.
Combine walnuts and sugar in a food processor and pulse until the walnuts are chopped into small pieces. Add in the melted butter and pulse to combine.
Spread on the bottom of your springform pan. Bake 10 to 12 minutes, until the edges are golden.
Raise oven temperature to 450 degrees Fahrenheit.
In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese, yogurt, orange liqueur, half the sugar, vanilla, and honey until well combined.
Exchange the paddle attachment for the whisk and add in the egg yolks. Beat on medium speed until smooth; then fold in the flour.
In a separate, clean electric mixer bowl, beat the whites until they hold their shape. Add in remaining sugar and beat until stiff.
Fold the whites into the goat cheese mixture a little at a time.
Pour the filling into the cheesecake pan on top of your crust.
Bake for 10 minutes for mini cheesecakes or 20 minutes for a full-size cheesecake. Turn the oven temperature down to 400 degrees Fahrenheit and bake for an additional five to seven minutes for the small pans and 15 minutes for the large pans.
Remove from oven and cool completely before removing from the springform.
Meanwhile, prepare the blueberry sauce. In a medium saucepan over medium heat, combine sugar, water, cornstarch, and lemon juice.
As soon as sauce starts to thicken, add two cups of blueberries and cook until lightly bubbly. Don’t boil.
Remove from heat and stir in remaining blueberries. Serve over cheesecake.
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