Coach Farm Blueberry Chèvre Cheesecake Squares with Pistachio Shortbread Crust
This chèvre cheesecake has just the right amount of tang, creaminess, and sweet essence to spin you into a dreamy state. Once you get past the cheesecake and into your homemade crunchy pistachio shortbread you will have to resist the urge of wanting to eat the entire pan in one sitting... but we won’t tell anyone if you do!
- ¾ cup raw shelled pistachios
- 1¼ cups flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 stick (4 ounces) unsalted butter, cold, cut in cubes
- 4 ounces Coach Farm fresh goat cheese, room temperature
- 12 ounces cream cheese, room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- Zest of ½ a lemon
- Pinch salt
- 2 tablespoons flour
- 3 eggs, room temperature
- ¼ cup heavy cream
- 2 cups of fresh blueberries (or berry of your choice)
- Heat oven to 350°F. Spread pistachios on baking sheet and toast in oven for around 8 minutes, until lightly golden and fragrant.
- Cool pistachios completely then combine them in a food processor with the flour, sugar, and salt. Once combined add cold butter and pulse until the mixture begins to form large coarse crumbs, about 35 long pulses. When mixture holds together well, transfer to your lined 9- by 9-inch square pan (line pan with parchment or aluminum to help you lift cheesecake out of pan). Press firmly and evenly with your fingers.
- Bake crust until golden and firm, about 30 minutes. Let crust cool slightly, at least 15 minutes.
- Wipe out food processor or use a mixer and combine cheeses, sugar, vanilla extract, lemon zest, and salt. Blend until smooth, 10 to 15 seconds. Add flour and process until smooth. Add eggs, process until smooth and scrape down the sides. Add heavy cream and process until smooth, Scrape down sides once more and blend again if the mixture appears lumpy.
- Scatter your fresh berries evenly across cooled crust and pour cheesecake mixture over berries.
- Bake cheesecake at 350°F until center is set, 30 to 40 minutes. It should wobble like jello when you shake it gently, not be watery or liquid.
- Remove from oven to cooling rack and cool for 1 hour.
- Once cooled, cover with plastic wrap and chill for at least 3 hours or overnight until cold and firm.
- Remove chilled cheesecake from fridge, slice, and enjoy! Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
Adapted from Coach Farm
Adapted from Coach Farm
culture: the word on cheese https://culturecheesemag.com/