Dessert: Goat Cheese Cheesecake with Honeyed Cranberries

Goat cheese is substituted for cream cheese in this clever twist on a traditional cheesecake recipe.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Cranberries, Honey

Health and fertility benefits of Goat Cheese Cheesecake with Honeyed Cranberries

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

vegetable oil
9 whole graham crackers
1/4 c. light brown sugar
1/4 tsp. cinnamon
4 tbsp. unsalted butter
10 oz. fresh goat cheese
2 tsp. fresh lemon juice
1 1/2 c. heavy cream
1/3 c. plus 1/4 cup granulated sugar
Julienned zest from 2 navel oranges
1 tsp. Champagne vinegar
1/2 c. honey
1 c. cranberries

Instructions

Lightly brush a 9-inch springform pan with vegetable oil. In a food processor, pulse the graham crackers, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pan and refrigerate until firm, 30 minutes.
In a bowl, beat the goat cheese with the lemon juice until creamy. Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.
In a saucepan of boiling water, simmer the orange zest over moderate heat for 10 minutes. Drain and return to the saucepan. Add the remaining 1/4 cup of granulated sugar and stir over low heat until the sugar is melted and the zest is glazed, about 2 minutes. Stir in the vinegar and transfer the candied zest to a small bowl.
Rinse and dry the saucepan. Add the honey and bring to a boil. Remove from the heat, stir in the cranberries and let cool.
Run a small, thin knife around the edge of the springform pan and remove the ring. Using a hot knife, trim the cake to a 6-inch square (serve the trimmings as snacks), then cut into 10 rectangles. Alternatively, cut the cake into wedges. Transfer to plates, garnish with the orange zest and honeyed cranberries and serve.

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