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Truly the best goat cheese cheesecake recipemade with cream cheese and goat cheese. It has a light goat cheese flavor and is topped with the most delicious sour cream topping. It’s a creamy cheesecake full of flavor and a must-try!
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If you lovecheesecakeas much as we do, you’ll love our classic goat cheese cheesecake recipe! Also, check out ourBlood Orange Cheesecake,Ricotta Cheese Cake, andChocolate Peanut Butter Cheesecake. They’re all fantastic!
On Sunday, I made a goat cheese cheesecake and brought it to our friend’s house for dessert. After having a slice at one of my favorite restaurants, I had to go home and try to make one myself.
The cheesecake turned out amazing, and we all went back for seconds! The tangy goat cheese has a mild flavor but adds to the overall taste. I tossed the figs in honey and Grand Marnier and roasted them in the oven for a few minutes.
They looked so good on top of the cheesecake! This is one of my all-time favorite desserts! It would be perfect to serve at your next dinner party!
I know cheesecake can seem daunting to make and requires a few uncommon steps, but I promise you it is easier than it looks.
Once you make one, you’ll be familiar with a few of the different techniques: wrapping the pan in foil and cooking it in a roasting pan filled with water. I know it sounds weird, but it’s the way cheesecake it made!
It’s straightforward to make; just leave yourself enough time for the cheesecake to bake and cool, which can take about 5 hours.
How to Make Goat Cheese Cheesecake
Supplies
- Spring Form Pan9″ or 10″ is great for this.
- Electric Mixer with Paddle Attachment
- Food Processor or Blender
- Measuring Spoons and Cups
- Large Bowl
- Aluminum Foil
- Roasting Pan or Baking Sheet
- Spatula
Graham Cracker Crust
A cheesecake with a graham cracker crust is my favorite. It adds a light sweetness; it’s crispy and buttery and so simple to make with just five ingredients.
- Graham Cracker Crumbs – You can make these by adding graham crackers to a food processor or buying them already made into a crumb.
- Sugar
- Butter
- Salt
- Cinnamon (optional but good)
You can also make this crust the day before and let it sit out, covered. Adding the cheesecake filling over the top will be just as good the next day.
Ingredients
There are only seven simple ingredients in this cheesecake recipe! You can find all of these ingredients at your local grocery store.
Try to use whole, organic ingredients, as it genuinely does make a difference in the taste of the cheesecake.
- Cream Cheese – Use full fat cream cheese at room temperature.
- Goat Cheese – Use soft, room-temperature goat cheese. This gives the cake all of the goat cheese flavors!
- Heavy Cream – This creates a creamy texture in the cake.
- Eggs – Use large organic eggs when possible.
- Granulated Sugar – This adds sweetness to the cheesecake.
- Vanilla Extract – Use a pure organic extract for this recipe.
- Salt – Adds and enhances the flavors in this dessert.
Sour Cream Topping
This sour cream topping is one of my favorite toppings to add to cheesecake. You don’t have to make this, but it is so flavorful and adds the most beautiful, cloud-like whipped topping over the cheesecake.
The ingredients are simple; you just have to whisk it with a fork in a small bowl.
- Sour Cream
- Powdered Sugar – Also known as confectioner’s sugar, this soft, white powdered sugar adds a nice sweetness to the topping.
- Vanilla Extract – Adds flavor; always use pure vanilla.
- Goat Cheese – We add more goat cheese to the topping for flavor.
Tips for Baking a Goat Cheesecake
I have made many cheesecakes in my life and have perfected them. Here are my tips for creating a creamy, fluffy, and delicious cheesecake.
- Ensure the cream cheese (and goat cheese in this recipe) are entirely room temperature. This is SO important for texture. If you try to use one that is not room temp, soft and warm, you will have clumps of cheese in the cake.
- If you can’t wait for it to become room temperature, add the cream cheese into a bowl and microwave it for 30 seconds until it’s warm. It MUST be soft.
- Scrape down the sides and bottom of the bowl often. If you’re using an electric mixer, scrape the sides and the bottom with a spatula and then start the mixer again.
- Beat on high to get a fluffy consistency. You want the batter to be super soft and creamy, almost like a whipped cheesecake. Scraping the sides as you go will help with removing any clumps.
- Once the batter is whipped and you’re ready to pour it over the graham cracker crust, do not scrape the bowl, I know, confusing. This is because you want to avoid scraping any unmixed cream cheese that might have gotten stuck on the bottom of the batter. So, pour the batter that naturally falls out into the crust, and that’s it!
Water Bath Method
Baking a cheesecake requires you to do it in a water bath. It sounds way more technical and fancy than it is. This means, you wrap tinfoil around the bottom and sides of the pan, securing it so the water doesn’t seep in.
Next, on a roasting pan or baking sheet (with edges), you’ll place the tinfoil-wrapped cheesecake in the middle of the pan and then add warm water to the pan up to the sides of the springform.
This is because the water adds more moisture into the oven when cooking, helping the cheesecake not crack or become rubbery. It also adds an even, slower heat source which helps when baking custards and cheesecakes.
Make-Ahead Cheesecake Recipe
This cheesecake can be made the day before. It’s always nice to get the dessert finished the day before a dinner party so you don’t have to worry about it. Remove the cheesecake from the refrigerator 20-30 minutes before serving and add the fresh berries.
How to Store Cheesecake
Once you have finished making your cheesecake, it is essential to store it properly to retain its texture and flavor. The best way to store cheesecake is to wrap it tightly in plastic wrap and then place the wrapped cake into an airtight container.
The container should be placed in the refrigerator, where it should be kept at a consistent temperature. Cheesecake can be stored in the fridge for up to 4 days. If you need to store it for longer, it is best to freeze the cake.
How to Freeze
To do this, wrap the cheesecake in plastic and place it in a freezer-safe container. The cheesecake can be stored in the freezer for up to 3 months.
Frequently Asked Questions
Can you freeze a cheesecake? How long does it keep for?
You can freeze thischeesecakefor up to a month. Wrap it in tin foil and store it in an airtight bag. You can defrost the cheesecake in the refrigerator overnight. Just take it from the freezer to the fridge and let it sit overnight.
What does cheesecake taste like?
Cheesecake tastes like sweet cream cheese with a little more tartnss, but sweeter. It has a light texture, but it’s dense and creamy. It’s a beautiful dessert to serve. The seasonal fruit you serve it with will also alter the flavor. We love strawberries, blackberries, blueberries, or cherries.
What is goat cheese?
Goat cheese is a type of cheese made from goat’s milk. It has a soft, creamy texture and a slightly tangy taste. Some people find the taste of goat cheese to be milder and less salty than other types of cheese.
More Desserts You’ll Love
If you love this recipe, then you’ll love some of our most popular desserts:
The Best Buttermilk Cake
Homemade Brownies with Sour Cream Frosting
The Best Coconut Loaf Cake
Easy Cast Iron Peach Cake
Homemade Chocolate Cake
Also, try our goat cheese dip!
This really is the best cheesecake recipe! Let us know if you make this creamy goat cheese cheesecake by leaving a comment and review below. We love to hear your thoughts!
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Goat Cheese Cheesecake Recipe
One of the best cheesecake recipes made with cream cheese and goat cheese. It’s simple to make, has a very light goat cheese flavor, and it's intensely creamy and fluffy. It’s full of flavor and perfect for every season.
4.78 from 9 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours
2 hours hours
Total Time: 4 hours hours 15 minutes minutes
Servings: 10 servings
Calories: 862kcal
Author: Eden
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs, you can use a small food processor, blender or smash them in a ziplock bag to make the crumbs even
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp unsalted butter , melted
Goat Cheese Cheesecake Filling
- 20 oz cream cheese, must be room temp
- 8 oz goat cheese, must be room temp. Save 1 tbsp for sour cream topping if you want!
- 1 1/3 cup granulated sugar
- 1/2 tsp salt
- 4 eggs
- 1 cup heavy cream
- 1 tsp pure vanilla extract, or fresh vanilla bean paste
Sour Cream Topping
- 6 oz sour cream
- 1 tbsp goat cheese
- 2 tsp vanilla extract
- 2 tbsp powdered sugar
Optional Garnishes
- 8 figs, fresh
- 1/4 cup walnuts, chopped
- 2 tbsp honey
- 1 tbsp Grand Marnier
Instructions
Graham Cracker Crust
In a food processor, add whole the graham crackers and pulse until fine.
Add the crumbs, sugar, salt, and the melted butter in a bowl and mix together.
In a buttered, round springform pan (this is super important to use) press the mixture down in an even layer.No need to push up on the sides, just one even layer on the bottom of the pan.
Wrap the outside and bottom of the pan with tinfoil.
Bake the crust for 10 minutes in a 350-degree oven
Cheesecake Filling
Turn the oven to 325 degrees.
Beat the room temp. cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides and bottom. Make sure to scrape down the sides and bottom often so there are zero clumps of cheese in the mixture.
With the mixer running, add sugar and salt and continue to beat for another 4 mins.
Beat in the vanilla and add eggs one at a time, beating full after each addition.
Reduce speed to low and add heavy cream.
Pour the batter over the baked crust, leaving a little room at the top for the cheesecake to rise.
At this point, let do not scrape the bottom and sides of the bowl into the pan. You don't want any clumps or anything that wasn't fully mixed to go into the cheesecake. Allow what will naturally flow out of the bowl to go into the pan.
Place the foil-wrapped pan in a larger roasting pan and pour warm water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
Bake for 1 hour, until the top of the cheesecake, is brown.
Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
Take it out and let it cool at room temperature, then place it in the fridge for at least 3 hours or overnight.
Sour Cream Topping
In a small bowl, whisk ingredients together until smooth.
When the cheesecake is cooled, spread a layer of the topping over the cheesecake.
Figs + Walnut Topping
If you want to add figs to the top, slice them and toss with honey and Grand Marnier. Carefully place them over the top. Crumble walnuts over the top too.
You can also use fresh raspberries or strawberries with this recipe.
Notes
Make sure the cream cheese (and goat cheese in this recipe) are completely room temperature. This is SO important for texture. If you try and use one that is not room temp, soft and warm then you will have clumps of cheese in the cake.
If you can’t wait for it to become room temperature, add the cream cheese into a bowl and microwave it for 30 seconds until it’s warm. It MUST be soft.
Goat cheese is naturally softer, so just leave it out to get to soften to room temp.
Scrape down the sides and bottom of the bowl often. If you’re using an electric mixer, scrape the sides and the bottom with a spatula and then start the mixer again.
Once the batter is whipped and you’re ready to pour it over the graham cracker crust, this is when I will tell you not to scrape the bowl (I know, confusing!)
The reason for this is that you don’t want to scrape any of the unmixed cream cheese that might have gotten stuck on the bottom of the cake. So instead, just pour the batter that naturally falls out into the crust and that’s it.
Top this cheesecake with figs or seasonal berries like raspberries, blackberries or strawberries.
It’s hard to overbake a cheesecake, but easy to underbake. So when the top of the cheesecake is a very light brown, turn the oven off and prop the oven door open to let the cheesecake sit in the oven for another hour.
Nutrition
Calories: 862kcal | Carbohydrates: 71g | Protein: 15g | Fat: 59g | Saturated Fat: 33g | Cholesterol: 244mg | Sodium: 789mg | Potassium: 322mg | Fiber: 2g | Sugar: 58g | Vitamin A: 2227IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg
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