Your guests will rave about this play on a classic cheesecake. Sambucol Black Elderberry Syrup adds both a colorful topping and a delicious dose of immune support.*
Recipe by Tara Snyder @ bearnecessities___
Ingredients:
Crust
- 1¾ cup of almond flour
- ½ cup of walnuts pulsed in a blender or food processor until a crumble
- ½ cup of pistachios pulsed in blender or food processor until a crumble
- 2 teaspoons of vanilla
- 1 teaspoon of cinnamon
- ⅓ cup + 1 tablespoon of cane sugar
- ⅓ cup brown sugar
- ½ cup of butter melted
Filling
- 16oz of cream cheese- room temperature
- 1 cup of goat cheese - use the goat cheese from a log
- 3 teaspoons of vanilla
- ¾ cup of cane sugar
- ¼ teaspoon of sea salt
- 1 cup of whipped honey
- Zest of one lemon
Whipped cream
- 1 cup of heavy whipping cream
- 3 tablespoons of cane sugar
- 1 teaspoon of vanilla
Blackberry compote
- 2 ½ cups of frozen blackberries
- ¼ cup of brown sugar
- ¼ cup of cane sugar
- ⅓ cup of water
- 2 teaspoons of vanilla
- ½ teaspoon of cinnamon
- ⅛ teaspoon of cardamom
- ⅛ teaspoon of sea salt
- Zest of one lemon
- ¼ cup of Sambucol Elderberry Syrup for drizzling
Directions:
Make the crust.
- Trace a 9 inch or 10 inch springform on a piece of parchment paper and cut it out.
- Spray the springform pan with vegetable oil and place the traced piece of parchment paper into the prepared springform pan.
- If you choose to bake the crust, preheat the oven to 350. If not you choose you can just freeze the crust until the crust is hard and firm 30-40 minutes.
- Add all of the ingredients for the crust into a large bowl and mix well.
- Add the crust to the prepared pan and press the crust down and up the sides. If baking the crust, bake for 7-10 minutes or until slightly golden brown. Place fork marks in the bottom before baking.
Make the filling.
- In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, cream the cream cheese until smooth and creamy.
- Add in the goat cheese and mix until creamy.
- Add in the remaining ingredients and mix well. Set aside.
Make the whipped cream.
- In a stand mixer with the whisk attachment or in a large bowl with a hand mixer whip the heavy whipping cream and sugar until doubled in size and has come to a peak. Add in the vanilla. Fold the filling mixture into the whipped cream.
- Pour the prepared mixture into the baked or frozen crust. Place in the refrigerator and let set up for at least 6 hours if not overnight.
Prepare the compote while the cheesecake is setting up.
- Add all of the ingredients together in a sauce pan and cook over medium heat, stirring occasionally.
- Once the mixture comes to a boil reduce heat to low, cooking until the mixture has reduced by half and thickened up (about 20-25 minutes).
- Let cool and place in the fridge.
Assemble the cheesecake.
- Pull the cheesecake out of the refrigerator and top with prepared compote and about ¼ cup of Sambucol Elderberry Syrup and fresh thyme sprigs. Enjoy.
Explore More Holiday Recipes
 Holiday Sugar Cookies with Elderberry Icing |
 Fig and Rosemary Roasted Carrots with Elderberry Syrup |
 Elderberry Gingerbread |
 Elderberry Ginger Fizz Mocktail |