-
1
Preheat the oven to 350 degrees F.
-
2
To make the crust:
-
3
Stir all of the ingredients together in a large bowl.
-
4
Butter a 9-inch springform pan.
-
5
Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
-
6
To make the filling:
-
7
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy.
-
8
Add the creme fraiche and beat to combine.
-
9
Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined.
-
10
Beat in the sugar and vanilla until just combined.
-
11
Pour the filling into the prepared crust.
-
12
Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes.
-
13
Rotate the baking sheet halfway through the cooking process.
-
14
If the cheesecake starts to color, tent the springform pan with aluminum foil.
-
15
Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools.
-
16
It is best to refrigerate overnight before serving.
-
17
Cut the cake into wedges and serve with Vanilla Pineapple Compote.
-
18
Say cheesecake!
-
19
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat.
-
20
Squeeze the lemon juice into the pan and stir to combine.
-
21
Bring to a simmer, add the pineapple and stir until well mixed.
-
22
Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
-
23
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
