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Goat Cheese Cheesecake with Chocolate Crust & Port Wine Roasted Grapes (Gluten & Sugar Free) Placed on A round plate topped with roasted port wine roasted grapes. A glass of port wine, a cork and roasted grapes showing in the background. Shown from front.
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Goat Cheese Cheesecake with Chocolate Crust & Port Wine Roasted Grapes (Gluten & Sugar Free)

This cheesecake made with goat cheese, chocolate crust and port wine roasted grapes is a lovely mix of tangy, sweet, bitter, intense, creamy and crunchy tastes and textures. This cheesecake is great to make for any festive occasion when you want to serve something that is easy to make, feels a bit inventive and looks rustic yet inviting.
Course Baking, Dessert, Sweet Snack
Cuisine All around
Keyword Gluten-Free, No Added Sugar, Sugar Free
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 8 hours 40 minutes
Servings 9 slices

Ingredients

For the crust

  • 1 dl Oat flour
  • 1 1/2 dl Rice flour
  • 1 dl Cacao powder
  • 3 tsp Apple sauce
  • 3 tbsp Coconut oil melted and slightly cooled
  • 2-3 tbsp Water

For the filling

  • 150 g Goat cheese
  • 150 g Cram cheese (I used reduced fat)
  • 100 g Greek yogurt
  • 3/4-1 dl Sugar free granulated sweetener
  • 1/4 dl Sugar free powdered sugar
  • 1 tsp Lemon juice
  • 1/2 tsp Vanilla extract (optional)
  • 1 tbsp Corn flour
  • 2 Eggs

For the topping

  • 200 g Red grapes
  • 1/2 dl Port wine
  • 1 tbsp Honey

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Line and grease a 18 cm spring form.
  • Add the ingredients for the crust to a high speed blender and mix until you have a fine mixture. Take a little of the crust mixture and press between two fingers, if it sticks together it is good to go, otherwise add 1/2-1 tablespoon water more and mix again. Check again if it is done by pressing mixture between two fingers.
  • Add the crust to the prepared spring form and gently press down the bottom and up the sides. Place in the oven and bake for 14-16 minutes.
  • Remove from the oven when done and lower the heat to 175 degrees Celsius.
  • Meanwhile add goat cheese and cream cheese to a bowl and mix using a hand mixer until fluffy and smooth.
  • Add greek yogurt, granulated sweetener, powdered sugar, lemon juice and corn starch and mix again.
  • Next add one egg at a time, whisking it between just until the eggs are incorporated. Do not mix for too long.
  • Pour the batter over the pre-baked chocolate crust, place in the oven and bake for 30-40 minutes. Until it is set around the edges but still is a little wiggly in the middle.
  • Turn off the oven, let it sit in the oven for 15-20 minutes.
  • Remove from the oven and let it cool completely for a few hours. Then place in the fridge for at least 5-6 hours, allowing it to set completely.
  • Preheat the oven to 200 degrees Celsius.
  • Remove the cheesecake from the fridge letting it come to room temperature.
  • Combine grapes, port wine and honey in a pan. Stir to combine. Bake in the oven for 15-25 minutes, until the grapes have caramelized.
  • Place the grapes over the cheesecake and pour the sauce over grapes and cheesecake.