Goat Cheese Cake Recipe

The cheesecake turned out amazing and we all went back for seconds! The goat cheese has a mild flavor but really adds to the overall taste. I tossed the figs in honey and Grand Marnier and roasted them in the oven for a few minutes. They looked so good on top of the cheesecake!

goat cheese cake recipe

There are only 7 simple ingredients in this cheesecake recipe! You can find all of these ingredients at your local grocery store. Try to use whole, organic ingredients when possible as it truly does make a difference in the taste of the cheesecake.

The reason for this is that the water adds more moisture into the oven when cooking, helping the cheesecake to not crack or become rubbery. It also adds an even, slower heat source which helps when baking custards and cheesecakes.

You can freeze this cheesecake for up to a month. Wrap it in tin foil and store it in an airtight bag. You can defrost the cheesecake in the refrigerator overnight. Just take it from the freezer to the refrigerator and let it sit overnight.

There are only a few ingredients required to make these rich and creamy mini cheesecakes. We love the crunchy crust from the lemon Oreo cookies (affiliate link) and it is a welcome change from the standard graham cracker crust.

If you are wondering why we are not using just the rich, creamy goat cheese, the answer is that goat cheese by itself does not result in a stable, creamy cheesecake. The texture will be crumbly without adding cream cheese. Here is the list of ingredients and some notes:

A crunchy lemon-flavored crust is the base for these personal size cheesecakes. The tangy flavor of the goat cheese compliments the flavor of lemons and fresh thyme in these decadent mini goat cheese cheesecakes.

This Cheesecake has so many different dimensions. The Goat Cheese is creamy but a little tangy. The cheesecake mixture turns into this luscious, light, fluffy, dreamy mixture that is slightly sweet from some honey, with a hint of vanilla extract and fresh lemon zest! Honestly, the cheesecake itself is absolutely outstanding but since blueberries are all over the supermarket I made a homemade lemon blueberry compote to tie everything together.

Pour the filling over the crust and place in a large sheet cake pan. Place in the oven and pour boiling water into the sheet cake pan, careful not to get any water into the cheesecake. Close the oven door and bake for 35 minutes. Take out of the oven and let cool completely in the water.

Place 6 inch cake board over the cheesecake. Turn the cake pan upside down onto plate. Gently heat the bottom of the cake pan with a blow torch until cheesecake releases. Remove pan and invert onto plate. Remove cake board quickly.

Once ready to bake, place the cheesecake in the large pan and set it on the middle oven rack. With a pot or tea kettle of boiling water, slowly pour the water into the pan. Slowly close push the oven rack back, careful not splash any water into the cheesecake and close the door.

Creamy and slightly tangy, the goat cheese gives a twist on the traditional cheesecake. Light and airy, this goat cheese cheesecake is drizzled with berry honey creme and topped with fresh blueberries. A scrumptious dessert to enjoy at the end of the day.

Combine the goat cheese and sugar in a medium mixing bowl. Vigorously mix using a wooden spoon or silicone spatula until combined. Add the sour cream, and mix until incorporated. Add the eggs, a small pinch of salt and whisk until smooth. Mix in the lemon juice. Pour the cheese mixture over the baked graham cracker crust. If the cheese mixture is clumpy, pour it over the crust through a mesh sieve to get rid of the clumps.

Bring a few cups of water to a boil (on the stove top or using a kettle). Place the cheesecake pan in a 2 to 3 inch (5 to 8 cm) deep oven-safe dish. Fill the dish with boiling water halfway up the sides of the cheesecake pan. The water bath will make for an even cooking and smoother texture. Carefully place the whole thing in the oven.

Bake for 1 hour, up to 1 hour and 15 minutes, or until slightly jiggly in the middle, but set on top. If the top of the cheesecake browns too fast, cover with a sheet of aluminum foil and continue baking.

Once the cheesecake is baked, gently pull it out the oven and evenly spread the sour cream topping all over the cheesecake, making sure not to dollop the all sour cream in the middle (it might cause the cheesecake to sink). Add small dollops throughout the surface of the cheesecake and gently spread using a spatula. Return to the oven and bake for 5 to 7 minutes.

I\u2019m sure this is no news to anyone, but I love a good sale. My local Kroger had a crazy sale on all-things-dairy, and I went a liiitle overboard. I ended up with a fridge drawer full of cheese, I\u2019m talking $2 mascarpone, $1 fresh mozzarella, $2 10 oz logs of goat cheese, and so on and so forth.

Long story short, I\u2019ve had 7 blocks of goat cheese in my fridge for a little too long. I\u2019ve been meaning to develop a ch\u00E8vre cheesecake for a while now and this was my sign to do so. That\u2019s how I ended up with the most lush, silky smooth, decadent goat cheesecake recipe I\u2019m sharing with you today.

The goat cheese is subtle, yet the perfect twist to elevate the flavor of a classic cheesecake: it\u2019s tangy, and has a fresh, vibrant taste that pairs so well with the pomegranate raspberry topping.

If you\u2019ve ever been intimidated by making a baked cheesecake I hope this recipe will make the process friendlier and more inviting. With the right steps and direction, cheesecake can be such an easy dessert to make.

Crust: super easy, crush some crackers, mix them with butter, sugar, a little salt and water, press the mixture on the bottom of a pan and bake. While you\u2019re doing that, make the cheesecake mixture: if you feel like using a mixer, go for it, I find it easier to mix everything by hand. The whole mixture comes together in a bowl, you whisk it all together until smooth, there\u2019s no whipping or gentle folding involved, just mix until combined.

Time to bake: a water bath will always lead you to a smoother, silkier texture. If you\u2019ve ever had a curdy, overly-chewy cheesecake before, it\u2019s probably because it was baked in the oven without a water bath. The cheesecake bakes from the outside in, so by the time the middle of the cheesecake is cooked, the outer part of the cheesecake tends to be overcooked. The water bath is a little extra step, but the process is ideal for a perfectly cooked cheesecake. The thought of adding the cheesecake in another pan, filling that with water, then moving everything in and out the oven might seem a little frightening, but you\u2019ll see it\u2019s not as hard as it seems.

Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.

Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.

The cheesecake filling is really quite simple to put together too. Combine the cream cheese and goat cheese and beat until well combined and a little fluffy. I tend to use a lower speed to mix my cheesecakes, but in this first step, beat it at more of a medium speed to get a bit of fluff in there.

Looking for a romance-worthy dessert to impress your main squeeze? These individual goat cheese and honey cheesecakes with Meyer lemon cream are a delicious way to prove your culinary prowess and your love.

For the pistachio crust, combine pistachios and sugar in food processor or mini chopper and process until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter; the mixture should resemble wet sand. Divide the dough evenly among 12 wells of an individual cheesecake pan (or a mini muffin pan filled with cupcake liners) and press firmly into the bottom.

For the filling, lower oven temperature to 300F. Combine the goat cheese and sugar in the bowl of a food processor and process for 1 minute. Add the crème fraîche, honey, vanilla, and salt and process for another 30 seconds. Scrape down the sides of the bowl if needed. With the food processor running, add the eggs through the feeding tube one at a time, and mix until just combined; do not over mix. (If you do not have a food processor you can whisk the ingredients by hand in the same order.)