Goat Cheese Cheesecake By Anne Burrell Recipe

Name: Goat Cheese Cheesecake By Anne Burrell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups gingersnap crumbs; 6 tablespoons melted butter, plus extra butter for pan; 1/4 cup sugar; 1 pinch salt; Filling; 2 (8 ounce) packages cream cheese, at room temperature; 1 (12 ounce) log goat cheese; 12 ounces creme fraiche or 12 ounces sour cream; 4 eggs; 1 cup sugar; 2 teaspoons vanilla extract

Servings: persons

Crust
2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
1 pinch salt
Filling
2 (8 ounce) packages cream cheese, at room temperature
1 (12 ounce) log goat cheese
12 ounces creme fraiche or 12 ounces sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract

1
Preheat the oven to 350 degrees F.
2
Crust:
3
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
4
FILLING:
5
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
6
Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
7
Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote if desired.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Crust, 2 cups gingersnap crumbs, 6 tablespoons melted butter, plus extra butter for pan, 1/4 cup sugar, and more.

Yes, Goat Cheese Cheesecake By Anne Burrell 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.

That's it — enjoy your meal!

Goat Cheese Cheesecake By Anne Burrell

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions