Caramelized White Chocolate & Goat Cheesecake with Oat Crust, Macerated Blueberries, and Orange-Ginger Marmalade

Recipe by Jeff Potter, Executive Chef at 610 Magnolia – Louisville, KY

At 610 Magnolia, Executive Chef Jeff Potter transforms simple ingredients into high art—and this Caramelized White Chocolate and Goat Cheesecake is no exception. Built on a crisp oat crust, the filling combines Capriole chèvre, cream cheese, and caramelized white chocolate for a texture that’s rich and nuanced, with a gentle tang that cuts through the sweetness.

Each element is thoughtfully composed: blueberries macerated in orange juice add a burst of brightness, while a house-made orange-ginger marmalade brings layered citrus and warmth. Pictured below garnished with edible flowers from Judy’s garden, this dessert is as visually striking as it is complex on the palate—a true expression of seasonal creativity. This recipe is a beautiful summer twist on your traditional cheesecake.

Caramelized White Chocolate & Goat Cheesecake with Oat Crust, Macerated Blueberries, and Orange-Ginger Marmalade

OAT CRUST

Ingredients

  • 75g rolled oats

  • 50g brown sugar

  • 50g butter

  • 30g flour

  • Pinch of salt

Instructions

Preheat oven to 350F.

Combine oats, sugar, flour and salt in a bowl.

Grate the butter on a box grater or cut into cubes.

Mix butter into oat mixture until it becomes a dough. 

Take a 1/8 sheet pan lined with parchment paper and distribute it evenly and bake for 15 mins.

Take out and let cool.

CHEESECAKE FILLING

Ingredients

  • 8oz capriole chevre cheese

  • 6oz cream cheese

  • 130g sugar

  • 1/2 tsp vanilla paste or extract

  • 3 large eggs

  • 130g sour cream

  • 91g heavy cream

  • 2.5oz melted caramelized white chocolate, homemade or store bought (typically sold as blonde)

Instructions:

In a stand mixer with the paddle attachment, add the capriole cheese, cream cheese, sugar and vanilla and mix until smooth.

Add the melted caramelized white chocolate to the mixture and mix.

Put the speed to low and add the eggs one at a time. 

Scrape down the bowl with a spatula and add the sour cream and heavy cream and mix until smooth. 

Add mixture to oat crust pan (you will probably have a little left over) being careful not to overfill. 

Put the pan in a slightly larger pan or sheet tray and add enough water until it’s halfway up the cheesecake pan. 

Bake at 300F for approximately 45 minutes, or until set. 

Cool down completely before portioning.

MACERATED BLUEBERRIES

Ingredients

  • 6oz blueberries

  • 2 Tbl sugar

  • ½ lemon, juiced

Instructions

Combine ingredients in bowl and let sit.

ORANGE-GINGER MARMALADE

Ingredients

  • 2 medium oranges

  • 2.5 cups water

  • 20oz sugar

  • 10g ginger, microplaned

  • ½ lemon, juiced

Instructions

Slice oranges thinly on a mandolin or by hand while removing the seeds.

Rough chop the slices and add to a pot. 

Add the water, lemon juice and ginger and bring to a boil.  Lower to a simmer for approximately 45 mins.

Add the sugar and bring it up to 222F. 

Turn off heat and let cool before storing.

Assemble all components and enjoy!