No matter what way I attempt to start this post, I feel like I am in confession. “Bless me Father, for I have sinned. It’s been two weeks since my last post . . . ” I will try and do better, but I promise this recipe was worth the wait. This was very much an experiment, and a mix mash of a few recipes (here and here were the main inspiration). The idea for the granola topping came from a visit to the Boxwood Cafe here in Calgary, but the granola recipe came from ELS, followed almost exactly (I left out the raisins and chopped the almonds; best granola ever, I especially love it with dried tart cherries mixed in) and the berry topping was simply taken out of a jar of these canned blueberries. That said, not to toot my horn, but the whole was way more than the sum of the parts. This was really lovely; creamy and sweet, but slightly tart, beautifully contrasted by the crunch of the granola and all tied together with a thin layer of treaty amaretto blueberries. Yummy. And, honestly, not that difficult. The cheesecake portion only took 20 minutes to put together (not including cooking and cooling time) and then you could use whatever fresh or canned berries you have kicking around and same goes for the granola. The presentation is fun and we actually all layered up our own; I just set the jars of granola and berries on the table so everyone could dress it up the way they wanted.
1, 8 oz package of cream cheese
10 oz chevre
1/2 cup sugar
1/2 tsp vanilla
zest of 1/2 a lemon (or an orange)
1. Preheat oven to 325. Find 6 clean 250 ml jars and arrange them in a roasting pan.
2. Using an electric or stand mixer, beat together cream cheese, chevre, and sugar until well combined and smooth.
3. Beat in eggs one at a time, mixing very well in between each addition, then add in vanilla and zest, mixing one more time to combine.
4. Divide the mixture evenly between the jars. Add boiling water into the roasting pan until it reaches about 3/4 of the way up the side of the jars.
5. Bake for 25 minutes or until set at the edges, but still slightly wobbly in middle when shaken. Turn off the oven and open the door, allowing the cheesecake to come to room temperature (an hour or so) before putting the lids on and placing in the fridge. Let set at least an hour in the fridge, but overnight is best. Top with granola and berries and serve.