Cheese isn’t just for savory dishes. This is one of our favorite recipes using our fresh sheep’s milk cheese. For those who like their desserts not-too-sweet, this cheesecake is perfection!
- 2 cups gingersnap cookie crumbs
- 6 tablespoons melted butter, plus more for the pan
- ½ cup of sugar
- Pinch of salt
- 2 (8 oz.) packages of cream cheese, room temperature
- 12 oz. of GDF Plain Fresh, room temperature
- 12 oz. creme fraiche
- 4 eggs
- 1 cup of sugar
- 2 teaspoons vanilla extract
- 2 cups blueberries
- The zest and juice of one lemon
- 1 ½ tablespoons honey
- Preheat the oven to 350 degrees F.
To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
To make the filling:
- Beat the cream cheese and fresh sheep cheese in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Serve topped with compote!
To make the compote:
- Add blueberries, lemon juice, honey, and lemon zest to a small saucepan. Bring to a boil, and simmer for 4-5 minutes. Stirring throughout. Cook until blueberries are cooked down. Remove from heat and place in refrigerator to cool down.