August 1, 2020
Berry Lemon Goat Cheese Cheesecakes
A sweet and slightly more complex flavored cheesecake with a pistachio based crust gets topped with a sweet and tangy berry compote. If you’re not a fan of goat cheese, replace it with more cream cheese. A fun variation is to add fresh herbs to the fruit, such as a bit of fresh thyme. Adapted from Dash of East and the recipe here.
Servings: 8
Calories: 344kcal
Ingredients
Crust
- 1 cup pistachios or use almond flour
- 1/4 teaspoon pistachio extract or almond
- 1/2 teaspoon vanilla extract
- 2 tablespoons monk fruit powdered
- pinch of salt
- 2 tablespoons butter
Cheesecake
- 8 ounces cream cheese at room temperature
- 8 ounces goat cheese at room temperature
- 1/2 cup monk fruit powdered, or to taste
- 2 tablespoons lemon juice 1 lemon
- 3 eggs
Topping
- 2 tablespoons butter
- 1 cup mixed berries frozen, thawed
- 1/2 tablespoon monk fruit powdered
- pinch of salt
- 2 tablespoons lemon juice
Instructions
For the Crust
- Pulse the pistachios in a food processor until finely ground, stopping before a paste is formed.
- Add the pistachio flour to a pan and cook, stirring frequently until fragrant, several minutes. Add in the monk fruit, salt, butter, vanilla, and pistachio extract and stir until the butter is melted and everything is mixed evenly. Divide this mixture evenly between the jars, packing it down well into the bottom of each. Set aside.
For the Cheesecake
- Preheat the oven to 325ºF. Bring a large pot of water to a boil while you prepare the filling.
- Using an electric mixer, beat the monk fruit, cream cheese and goat cheese together until light and fluffy. Then add one egg at a time, mixing well between each addition until all 3 are incorporated then mix in the lemon juice. Divide the batter evenly between the jars.
- Place the jars in a large rimmed pan with a cloth towel set in the bottom (it keeps the jars from moving) and set it into the oven. With the pan on the oven rack, add the boiling water so that it reaches 3/4 of the way up the filling in the jars – adding the hot water when the dish is in the oven means you don’t have to transfer it into the oven with boiling water. Bake at 325ºF for 20-25 minutes, or until the edges are set but the middles have a slight wobble to them. Turn the oven off and leave the door open the jars inside for another 20 minutes. Remove from oven and let cool to room temperature before transferring to the refrigerator. Refrigerate overnight.
For the Topping
- Heat the butter, berries, salt, and monk fruit in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring frequently until it thickens slightly. Off heat, stir in lemon juice. You can then use this warm or let it cool before spooning it over the cheesecakes.
- Garnish with additional berries and a bit of lemon zest, if you wish.
Notes
Nutrition without Crust: Calories: 232 cal, Carbs: 4g, Fiber: 1g, Fat: 20g, Protein: 9g
Nutrition without Topping: Calories: 309 cal, Carbs: 6g, Fiber: 2g, Fat: 27g, Protein: 12g
Nutrition Facts
Berry Lemon Goat Cheese Cheesecakes
Amount per Serving
Calories
344
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Cholesterol
106
mg
35
%
Sodium
285
mg
12
%
Potassium
237
mg
7
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
1086
IU
22
%
Vitamin C
4
mg
5
%
Calcium
94
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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