So on really, really, really hot humid days what do you crave? I crave cool lemonade with ice clinking in the glass, swinging in the hammock under the shade of the old oak trees and a bowl of  blackberries with creamy goat cheese to munch on. This recipe embodies all of those flavors.

When I found this recipe for Lemon Goat Cheese Cheesecake with Blackberry Sauce in one of my favorite magazines  Our State, I squealed with delight. Not something I would recommend when you are in the library. The looks you’ll get will turn you back into a prepubescent goof on the spot. But this dessert is worth the chagrin of your fellow book worms.

Our State has a  section called Carolina Kitchen where you can find some tasty, old fashioned southern recipes or some new fangled ones with delicious twists. This cheesecake would be one of those. It is basically a classic lemon cheesecake but with goat cheese added for some extra creaminess and a lovely dash of tart to go along with the lemon zest.

Ya’ll know that cheesecakes hold a special place in my heart and there are a few on here where you can follow along with the basic mixing process of all the ingredients and how to form a crust. I will however walk you through the blackberry sauce tonight. Mmmm…yummy!

Lemon Goat Cheese Cheesecake-From: Our State

For the Crust:

5 ounces graham crackers, crushed

6 tbsp unsalted butter, melted

For the Filling:

16 ounces Philadelphia cream cheese, softened

12 ounces fresh goat cheese (preferably Belle Chevre), softened

1/4 cup Daisy sour cream

1 1/2 cups Domino sugar

grated zest of one lemon

2 tsp of Tones vanilla extract

4 large brown eggs

First: Preheat oven to 350

Process crushed graham crackers in a food processor until finely ground. Add melted butter and pulse until mixture comes together; press into the bottom of a non-stick or pre-coated with cooking spray, 9 in springform pan. Let crust chill in the freezer while preparing the cake.

Place the cream cheese, goat cheese, sour cream and sugar in the bowl of your mixer fitted with the paddle attachment; beat until creamy. Add lemon zest and vanilla extract; beat until combined. Add eggs, one at a time, using  spatula to scrape down the sides of the bowl after each addition; beat until combined. Pour over chilled crust.

Place cake on a baking sheet and bake for about 50-55 minutes. The cake should be set around the edges and wobbly in the center. Remove cake from the oven and let cool completely. Once cool, carefully run a knife around the edge. Let chill in the refrigerator for at least 8 hours.

For the Blackberry Sauce-From: Our State

Approx. 10 ounces fresh blackberries, roughly chopped (I did not chop mine)

1/3 cup sugar

juice of one lemon

First-

Combine the sugar…

Lemon juice and…

Blackberries in a small saucepan set over medium-high heat.

Let cook until a slightly thickened sauce forms, about 10-12 minutes. Transfer to a small bowl and let cool to room temperature; chill.

Oh my! Now all you need to do is cut yourself a nice big creamy slice of lemon goat cheese cheesecake and drizzle some of this decadent blackberry sauce over the top.

Then kick your heels up in that hammock and watch the sky slowly fade from Carolina blue to the dusky hues of violet that usher in the glooming hour and light cool breezes. Purple hued tranquil evening skies that are reflected in this delicious lemony dessert, smothered in sweet blackberry sauce.

I hope that ya’ll enjoy trying this amazing cheesecake that has now become one of my favorites. As always have fun with the recipe. Tweak it, play with it and make it your own.

Love Ya,

Tickled Red

* As I have said before, ya’ll are the only ones who know about this goofy redhead. The products that you find on here happen to be what I keep in my pantry or what I have recently discovered, like Belle Chevre *

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