Brownie Goats Cheesecake with Blueberries

Processed with MOLDIV

The Friendship centre in town had asked me if I would be interested in making some treats for one of their charity events.   It would only be about 20 people, and they wanted some light snacks to serve in-between their event.  I always try to use my brothers goat cheese C’estbon whenever I get the chance so I came up with a couple of different items to serve.  There were 2 big hits of the night; chevre stuffed figs wrapped in bacon and drizzled with maple balsamic vinegar and brownie blueberry goats cheese cups.  I have only listed the brownie recipe as I believe this is a real winner.

Ingredients – Brownie

3 oz semi-sweet chocolate

4 oz high quality chocolate 70% or more cacao

8 tablespoons cocoa powder

3 large eggs

1 ¼ cup granulated sugar

2 teaspoon vanilla

½ teaspoon salt

1 cup all-purpose flour

DIRECTIONS – for brownies

Pre-heat oven to 350

  1. Melt chocolate and butter in a double boiler over low heat until chocolate is melted and combined with butter
  2. Remove from heat and add cocoa powder and whisk until smooth – set aside
  3. In a medium bowl mix eggs, sugar, vanilla, and salt – whisk by hand until combined
  4. Add the chocolate butter mixture and stir by hand until combined
  5. Add the flour until just combined – do not overmix
  6. Using a cookie scoop place one scoop into mini baking cups
  7. Bake for 10-12 min – you don’t want brownies fully cooked as you will have to place back in oven with cheesecake


Ingredients – Cheesecake

2 tablespoons granulated sugar

2 teaspoons cornstarch

1 cup fresh blueberries

2 tablespoons orange juice

12 oz soft goats cheese (chevre)

½ cup granulated sugar

1 tablespoon flour

2 large eggs

2 teaspoons vanilla


DIRECTIONS – cheesecake

  1. In a small saucepan add 2 tablespoon sugar, cornstarch – whisk until combined
  2. On medium heat add blueberries and juice – cook until thick: remove from heat
  3. In a medium size bowl add cheese, ½ cup sugar, and beat with electric mixer until fluffy – about 3 min
  4. Add flour and mix until combined
  5. Add eggs and vanilla and mix to combine
  6. Spoon cheesecake mixture over cooled brownies
  7. Add small dollops of blueberry mixture and using a toothpick swirl into cheesecake
  8. Bake for 15-18 min – you don’t want cheesecake to crack on top so remove from oven when still jiggly (will continue to cook outside of oven)
  9. Allow to cool on wire rack and then place in fridge for at least an hour or overnight

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To serve I sprinkled some icing sugar and I added a chocolate covered blueberry on top. But they would also be nice with a dab of whipped cream and a drizzle of more blueberry sauce.  I loved these little cups, they were the perfect size.  Sometimes cheesecake can be to rich but the tartness of the goats cheese mixed with the blueberries and the brownie base was a match made in heaven.  These would be equally amazing with raspberries, blackberries or cherries.  You can also make your life easier and bake in a 13 X 9 pan instead of individual cups, just increase your baking time by 10-15 min, let cool and after refrigeration cut into squares.

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