This awesome recipe has the same basic ingredients as a standard cheesecake recipe, but we substituted the cream cheese with goat cheese! It’s phenomenal! And, with the Chēbē Shortbread crust, it’s completely gluten and grain free!
Recipe adapted from Genius Kitchen
- 8 oz softened goat cheese
- ½ cup white sugar
- 3 eggs, beaten
- 1 tsp vanilla
- ½ cup sour cream
- 1 tsp orange zest
- 1 cup fresh blueberries (or other berry) plus some for topping off
- 1 package (7.5 oz) Chebe Mix (All Purpose or Original Mix)
- 8 Tbsp (1 stick) butter, softened
- ½ cup sugar
- 1 large egg
Preheat oven to 350 F
With a mixer, beat the goat cheese, sugar, vanilla, egg, and sour cream. Scrape the sides of the bowl to ensure even mixing. (Don't yet add the blueberries.)
Blend the butter and the sugar in a bowl. Add the egg and beat together until creamy.
With a fork or mixing spoon, gradually add Chebe mix and blend until it can form a ball. Chill the dough ball in the refrigerator for about 20 minutes.
Split this ball in half and set one half aside.
Press the other dough portion evenly into and along the sides of a 9"pie/tart dish. Pre-bake crust for 10-12 minutes.
Remove the crust from the oven, and line the bottom with the cup of blueberries. Pour the topping mixture into the shell and over the top of the berries, then place back in the oven for another 30 minutes.
Remove, let sit for 10 minutes. Top with remaining blueberries, and enjoy!