For Cheesecake Bites:
10 tablespoons unsalted butter, melted
15 oz. box graham crackers, finely crumbled
1 cup plus 1 tablespoon sugar, divided
1¾ cups FAGE Sour Cream
1 pound cream cheese, softened
3 oz. fresh goat cheese, softened
2 large eggs, at room temperature
3 egg yolks, at room temperature
1 tablespoon vanilla
For Blueberry Compote:
2 cups fresh blueberries
¼ cup sugar
1 tablespoon butter
1 tablespoon lemon juice
2 teaspoons cornstarch
- Preheat oven to 300℉. Line a 9” square pan with parchment paper so parchment extends over 2 sides of pan, then lightly brush pan with some of the melted butter.
- In a medium bowl, combine crumbled graham crackers, remaining melted butter, and 1 tablespoon sugar. Press ⅔ of the mixture into the bottom of the prepared pan. Place remaining crumbs on a baking sheet.
- Bake both the crust and the remaining mixture for 10 minutes or until lightly browned. Let cool completely. Reserve additional crumbs.
- In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat sour cream for 10 seconds. Add cream cheese, goat cheese, and remaining 1 cup sugar and mix on low for 30 seconds. Scrape down sides of bowl.
- In a medium bowl whisk to combine eggs, yolks, and vanilla. With mixer on medium, slowly add egg mixture, stopping and scraping down bowl occasionally until incorporated. Pour into the cooled crust.
- Place cheesecake inside a larger pan such as a roasting pan. Set pan on a pulled-out oven rack, then add hot but not boiling water to come halfway up sides of pan. Bake for 1 hour 15 minutes.
- Turn oven off and open door for 1 minute. Close door and leave cheesecake inside for 15 minutes more.
- Take cheesecake out of water bath and refrigerate for 6 hours before serving.
- For the compote, in a medium saucepan combine blueberries, sugar, and butter. Bring to a simmer over medium-high heat and cook until berries break down, about 4 minutes. In a small bowl stir to combine lemon juice and cornstarch. Stir mixture into blueberries and simmer briefly, just until thickened. Transfer to a bowl, let cool, and refrigerate, covered, until cold (or up to 3 days).
- When ready to serve, submerge bottom of pan into hot water for about 15 seconds, then use parchment handles to lift cheesecake out onto a cutting board.
- To slice, dip a knife into hot water and wipe dry each time you cut the cake. Served bites topped with blueberry compote and reserved crumbs.
This recipe was created with our partner ChefsFeed.