After chef Richard Knight left Hunky Dory, the restaurant he opened with the Treadsack Group, he and his wife, Carrie Jean Knight, launched a series of pop-up dinners. The Breaking Bread Texas pop-ups were described as a “feasting on local meats, fish, provisions and wine,” and were meant to connect people with local farmers who produce the food you may see at local farmers markets and restaurants.

Launched in March, each of four dinners was held at a different local farm, including The Barry Farm, All We Need Farm, Home Sweet Farm and Blue Heron Farm. At the Blue Heron Farm in April, the Knights and their team served a family-style meal outside under clear blue skies that featured dishes such as oxtail empanadas with mango chutney, spinach and feta flatbreads, and a lovely chevre (goat cheese) cheesecake.

The series ended in May and tickets to the dinners sold out quickly after they went on sale but the dinners may resume in the fall, according to Knight, who said he was going on a hiatus during the summer. In the meantime, you can try the Carrie’s cheesecake with blueberry lemon compote at home. With blueberry season about to start in Houston, what better time to make it? We guarantee you’ll love it.

Blue Heron Farm Goat Cheese Cheesecake with Blueberry Lemon Compote

By Carrie Jean Knight

This recipe is "no bake", so no need to preheat your oven.  


• 2 1/2 cups of ground graham crackers
• 6 tablespoons of melted unsalted butter
• 1/4 teaspoon ground cinnamon (for better flavor use a high quality brand, I use Penzey's)

• 1 pound of Blue Heron Farm plain Chèvre (aka goat cheese)
• 1/2 cup of cream cheese
• 1/4 cup of Greek yogurt (I prefer a thick brand such as Fage)
• 1/2 cup of heavy whipping cream
• 1 cup of sugar
• a pinch of kosher salt
• 1 teaspoon of lemon zest
• 2 cups of fresh blueberries
• 2 tablespoons of lemon juice
• 1 1/2 tablespoons of honey
• 1 teaspoon of lemon zest



  1. Lightly grease a 10 inch springform pan with butter.
  2. With a sheet of parchment paper, use the pan as a guide, trace outline of pan and cut out the circle. Place parchment paper circle in the bottom of the pan.
  3. In a food processor (or Vita-mix/Ninja blender), blend graham crackers until they have a sand like consistency.
  4. While blending, place butter in the microwave to melt, about 20-45 seconds, until liquid. In a small mixing bowl add graham crackers, melted butter and cinnamon and combine until ingredients are incorporated.
  5. Pour mixture into your springform pan and evenly distribute, using the bottom of a measuring cup to evenly pack down the crust.
  6. Make sure it is cooled completely before covering. Refrigerate while making your filling.


  1. In the bowl of an electric mixer, add heavy cream and beat at medium high speed (with whisk attachment) until it has stiff peaks.
  2. Transfer into another bowl and set aside.
  3. Return mixer bowl to the mixer, (no need to wash) changing your mixing attachment to the paddle, add goat cheese, cream cheese, Greek yogurt and sugar.
  4. Whip on medium speed until smooth, turn off mixer and add lemon zest and a pinch of kosher salt. Continue mixing again until zest and salt are incorporated.  
  5. Gently fold in the whipped cream with a large spatula, then add filling to your prepared crust. Even out and smooth over the top.
  6. Cover with plastic wrap and return to the refrigerator for at least for 4 hours or overnight.


  1. In a small sauce pan, add blueberries, lemon juice, honey and lemon zest. Bring to boil and simmer for 4-5 minutes, stirring throughout, until blueberries are cooked down.
  2. Remove from heat, cool to room temperature and then cover and refrigerate.

Once your cheesecake has set, remove springform siding, leaving cake on the base and slice into servings. Plate, top with Blueberry Lemon Compote and serve.

** Blue Heron Farm Chèvre (goat cheese) can be purchased at the Urban Harvest Eastside Farmer's Market and Rice University Farmers Market. For more information about their farm and other products, check out their website.