Goat cheese cheesecake

By Natalia Machado
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SERVES
8

Ingredients

CRUST

  • 2 cups (470 ml) graham cracker crumbs
  • 1/2 cup (120 ml) sugar
  • 1/4 cup (60 ml) butter, melted
  • Salt, pinch

FILLING

  • 1-pound (454 g) goat cheese, softened
  • 1-pound (454 g) cream cheese, softened
  • 3 ounces (85 g) crème fraiche
  • 3 ounces (85 g) yogurt
  • 1 lemon, zested
  • 4 eggs
  • 1 cup (240 ml) sugar
  • 2 teaspoons (10 ml) vanilla

TOPPING

  • 2 cup (480 ml) sour cream
  • 1/2 cup (120 ml) sugar
  • 1 teaspoon (5 ml) vanilla

Directions

  1. Preheat oven to 350 F (175 C). 

CRUST

  1. In a bowl combine graham cracker crumbs, sugar, butter, salt, and mix well. 
  2. Line a 10-inch spring form pan with parchment paper on the bottom and sides.
  3. Press graham cracker mixture into bottom of 10” lined springform cake pan.

FILLING

  1. In a mixer with a paddle attachment, combine goat cheese, and cream cheese.
  2. Add crème fraiche, yogurt, and lemon zest to the cheese mix mixing continuously.
  3. Add eggs one at a time while mixing continuously.
  4. Add sugar, and vanilla until well combined and uniform in texture but not aerated.
  5. Pour filling over crust.
  6. Bake for 55 minutes.
  7. Let sit at room temperature for 15 minutes.
  8. For the topping:
  9. In a mixer combine sour cream and sugar
  10. Mix for two minutes on medium speed of mixer.
  11. Spoon topping over the cooled baked cheesecake. 

TO FINISH

  1. Return to oven for five minutes. 
  2. Remove and let rest at room temperature for 20 minutes.
  3. Chill in refrigerator for two hours before serving

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