Goat Cheesecake with Navel Orange Relish and Honey Poached Blueberries

Posted August 6th, 2010 in Desserts, Recipe

Serves 8


1 ½ cups graham cracker crumbs
1/3 cup brown sugar
1/3 tsp ground cinnamon
1/3 cup sweet cream butter, melted
1 lb fresh goat cheese
1 Tbs lemon juice
1 pint heavy whipping cream
1/3 cup powdered sugar
2 each navel oranges, zested
4 Tbs granulated sugar
1 tsp champagne vinegar (or white balsamic)
2 cans Oregon Fruit Blueberries, drained (save juice for another use)
½ cup wildflower honey


In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8-10inch spring form pan and chill until firm.


In a medium bowl, beat together the goat cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the powdered sugar and continue to beat until stiff. Pour into chilled crust. Chill several hours or overnight.

Navel Orange Relish:

Simmer orange zest in 1 gallon of water for 10 minutes. Drain. Combine zest and sugar in a small saucepan and cook over medium heat until sugar is dissolved. Remove from heat and stir in vinegar.

Poached Blueberries:

Heat honey in a saucepan until too hot to touch. Pour over blueberries and let stand for 10 minutes.

To serve:

Remove the sides of the spring form pan and cut the cake into eight pieces. Place onto dessert plates and spoon the relish and warm blueberries over each piece.

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