No-Bake Goat Cheese Cheesecake with Nectarine Compote
A recipe for No-Bake Goat Cheese Cheesecake with Nectarine Compote. If you are looking for goat cheese dessert recipes, give this No-Bake Goat Cheese Cheesecake a try!
Lightly grease a 10 inch springform pan with butter.
In a food processor, combine the pistachios, graham crackers, melted butter, cinnamon, 2 tablespoons sugar, and salt, and pulse until the mixture is sandy in texture and is just beginning to form clumps. This should take between 30 seconds to 1 minute. Pour the crumbs into the springform pan and press evenly over the bottom, using a measuring cup to evenly pack the crust. Let it rest in the refrigerator while you prepare the filling.
In the bowl of an electric mixer with the whisk attachment, whip the heavy cream until it has stiff peaks. Transfer the whipped cream to a bowl and set aside. Replace the mixer bowl to the electric mixer (no need to wash), and beat together the goat cheese, crème fraiche, 1 cup sugar for 2-3 minutes, or until creamy and smooth. Add the lime juice and a pinch of salt and mix. Fold in the whipped cream with a large spatula, then transfer the filling into the prepared crust. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
About 30 minutes to 1 hour before serving, make the nectarine compote: Mix the sliced nectarines with the sugar and lime juice in a small bowl and let it sit at room temperature for 30 minute to 1 hour.
Serve the cheesecake topped with the nectarine compote.