Goat Cheese Cheesecake Recipe

Name: Goat Cheese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 1/4 cup sugar; 1 (5.3 ounce) box shortbread cookies; 1 cup shelled pistachios, lightly toasted on a cookie sheet; 1/2 teaspoon sea salt; 1 teaspoon grated lemon peel; 2 ounces butter, melted; For the Cake; 2 (8-ounce) packages cream cheese, cut into pieces; 12 ounces fresh goat cheese, crumbled; 12 ounces creme fraiche; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 1/2 teaspoon vanilla extract; 1 1/4 cup sugar; 4 eggs; For the Topping; 2 1-pint baskets strawberries, hulled, thinly sliced; 3 tablespoons balsamic vinegar; 1 tablespoon sugar; 1/2 teaspoon freshly ground black pepper

Servings: persons

For the Crust
1/4 cup sugar
1 (5.3 ounce) box shortbread cookies
1 cup shelled pistachios, lightly toasted on a cookie sheet
1/2 teaspoon sea salt
1 teaspoon grated lemon peel
2 ounces butter, melted
For the Cake
2 (8-ounce) packages cream cheese, cut into pieces
12 ounces fresh goat cheese, crumbled
12 ounces creme fraiche
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoon vanilla extract
1 1/4 cup sugar
4 eggs
For the Topping
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

1
For the Crust
2
- Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up.
3
- Add melted butter and pulse mixture again until small clumps form.
4
- Press crust into prepared cake pan.
5
For the Cake
6
Heat oven to 325u00b0F. Place cream cheese, goat cheese, creme fraiche, lemon zest, lemon juice and vanilla in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed. In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth.
7
Pour batter into prepared crust. Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, 50 to 60 minutes. Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 6 hours or overnight.
8
For the Topping
9
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Crust, 1/4 cup sugar, 1 (5.3 ounce) box shortbread cookies, 1 cup shelled pistachios, lightly toasted on a cookie sheet, and more.

Yes, Goat Cheese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Goat Cheese Cheesecake

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