Whipped Honey and Goat Cheese Cheesecake with Blackberry Compote and Elderberry Syrup

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___



  • 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


  • 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

honey and goat cheese cheesecake with elderberry syrup


Make the crust.

  1. Trace a 9 inch or 10 inch springform on a piece of parchment paper and cut it out.
  2. Spray the springform pan with vegetable oil and place the traced piece of parchment paper into the prepared springform pan.
  3. 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.
  4. Add all of the ingredients for the crust into a large bowl and mix well.
  5. 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.

    1. 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.
    2. Add in the goat cheese and mix until creamy.
    3. Add in the remaining ingredients and mix well. Set aside.

       Make the whipped cream. 

      1. 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.
      2. 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.

        1. Add all of the ingredients together in a sauce pan and cook over medium heat, stirring occasionally.
        2. 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).
        3. Let cool and place in the fridge.

        Assemble the cheesecake.

        1. 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.


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