When I was a teenager my brother Todd used to make and sell cheesecakes. I decided I had to get in on the fun and make my own cheesecakes. I found a delicious recipe for a graham cracker crust cheesecake with blueberry compote. When I was in college I graduated from the creamy graham cracker crust cheesecake to the denser New York style cheesecake with pecan crust. Cheesecake is like spaghetti sauce, it tastes better homemade.
I happened to have a jar of Bonnie blueberry preserves in the refrigerator. The preserves were a bit too sweet for my taste. However, the blueberries were a nice compliment to the tangy goat cheese and the honey.
Source: Food on the Food
1 cup graham cracker crumbs or 9 graham crackers, pulverized
5 Tbsp butter, melted
2 8-oz packages cream cheese
10 oz goat cheese
1/2 cup sugar
2 Tbsp honey
Preheat oven to 350 degrees. Mix butter with graham cracker crumbs until well moistened. Grease one mini-cheesecake pan and press crumb mixture into the bottoms only. Bake 10 minutes. Let cool.
Cut cream cheese into chunks. Microwave the cream cheese until softened (3-4 minutes on medium). Crumble in goat cheese and add sugar, honey, and eggs. Whip until smooth. 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 preserves. Makes 9 to 12 depending on size.
Substitute mini muffin tins for the mini cheesecake pan.
Use any flavor of preserves. Preferably Bonnie brand preserves or homemade.
Try adding lemon zest for an extra tang.
Swap the graham crackers with Carr biscuits, almond biscotti, gingersnaps or nilla wafers.