Goat Cheese Cake Recipe
Vida Hubbert
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.
For a shortcut with the crust, use 2 1/4 cups of shortbread cookie crumbs and 3 tablespoons of melted butter. Combine the crumbs and butter and press into the bottom of the springform pan. Bake as directed above.
Heat the oven to 350F (175C). Line a 10-inch (25-cm) well-sealed spring form round pan with parchment paper, all over the bottom and edge of the pan. Make sure there is no room for liquid to escape out the pan. Wrap the bottom of the pan in aluminum foil.
Add the graham crackers to a ziplock bag and crush until fine using a rolling pin. You could also use a food processor for this step. Add the crushed graham crackers, small pinch of salt and sugar to a medium bowl and stir until combined. Stir in the melted butter and water until the mixture is uniformly moist. Evenly spread the mixture over the bottom of the baking pan. Press down the mixture using your fingers or a flat-bottomed glass into an even layer (no need to go up the sides, simply stick to covering the bottom of the pan).
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.
To make the raspberry topping, combine the pomegranate juice, raspberries, and sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to medium low and simmer for 10 to 13 minutes, or until slightly thickened. Boil it longer for a thicker sauce, or less for a thinner sauce. Blend until smooth, then strain the sauce using a mesh strainer. Allow the sauce to cool before serving.
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.
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.
chocolate chip olive oil cookies - chewy, soft, citrusy and floral, if you love olive oil as much as I do, you\u2019ll fall in love with this fun twist on the classic chocolate chip cookies.
Heat the oven to 350\u00B0F (175\u00B0C). Line a 10-inch (25-cm) well-sealed spring form round pan with parchment paper, all over the bottom and edge of the pan. Make sure there is no room for liquid to escape out the pan. Wrap the bottom of the pan in aluminum foil.
I should have known better. I knew it was a savory cheesecake and there was no sugar involved, and yet, regardless, I think I was expecting many of the same characteristics that make a sweet cheesecake so enjoyable.
Although I do admit that the idea of a goat cheese cheesecake is still intriguing to me, it just needs to involve sugar. A sweet goat cheese cheesecake just might be the best thing ever. Heck, even a sweet basil goat cheese cheesecake would be delicious. Same concept, just sweet. As it should be.
Blanche the basil in boiling water for 15 seconds or until leaves are bright green. Transfer to an ice water bath to halt the cooking. Drain and place in a food processor. Pulse together with olive oil and salt until smooth.
For filling, in a mixing bowl, beat together cream cheese and goat cheese until smooth and fluffy, 2 to 3 minutes. Add in eggs, one at a time, mixing well after each addition. Add sour cream and basil mixture and mix until just incorporated.
Pour filling mixture into crust. Bake for 40 to 50 minutes or until center is set but still barely jiggly. Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight. Release springform sides prior to serving. Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days.
I was excited at first because I have a huge bundle of fresh basil to use and was looking for nontraditional basil options. Stinks that this disappointed as a dessert! But I really like the idea of it as a warm baked dip ;-)
You must try making a (sweet) goat cheese cheesecake sometime soon! They are amazing! I made lemon goat cheese cheesecakes in a jar, and posted it on the blog back in May. My husband loved them and is still asking me to make some more of them :)
I was thinking JUST last night about making a savoury cheesecake! I have a few ideas bobbing around and you have definitely given me the final shove to just go for it and try them out. Your cheesecake looks totally fabulous, and even if it wasnt totally to your taste its a great idea and a lovely post all the same :)
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