It’s been a hot minute since I’ve posted a dessert recipe! The last one was the lemon coconut doughnuts back in February. That was over 2 months ago! And one could even argue that was a breakfast recipe…
What better way to celebrate (yes, celebrate) a new dessert recipe than with cheesecake? But not just any old cheesecake or one with blueberries thrown in, no something much more special.
That’s right folks. I’m talking goat cheese.
“Carolyn, have you lost your mind? GOAT CHEESE cheesecake?!”
Yes, my friends. Goat cheese. I was watching an old episode on Food Network of Worst Cooks in America and in the final round, one of the contestants is making goat cheese cheesecake. “Well that’s interesting,” I thought, “I love goat cheese, and I love cheesecake. Wonder how I’d like them together.” So I searched through Food Network’s website and wouldn’t you know?! The recipe was right there.
So I gave it a go, adjusted slightly to work in the casserole dish as bars. And wouldn’t you know? Came out just as great as I hopped!
The goat cheese taste is not at all overpowering, and has just a slight after taste. Mostly, it cuts some of the sweetness from the cheesecake. Making it a little bit more tart cheesecake.
I know it sounds good, but just trust me. It is FANTASTIC.
½ of a 1lb box of gingersnap cookies
6 tablespoons butter, melted
¼ cup sugar
pinch of salt
16 ounces cream cheese, room temperature
12 ounces goat cheese
12 ounces creme fraiche or sour cream
1 cup sugar
2 teaspoons vanilla extract
DoveWare Casserole Dish
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Set Time: overnight
1. Preheat your oven to 350℉.
2. Line the casserole dish with parchment paper so the edges of the paper come up the side, making it easy to lift the cheesecake out when done. Set aside.
3. In a food processor, pulse the gingersnap cookies until fine like sand. If you don’t have a food processor, put them in a large plastic bag and use a rolling pin to create the crumbs.
4. Put the rest of the crust ingredients into the food processor and pulse until combined, or mix in a bowl until everything is incorporated.
5. Press the crumb mixture into the bottom of the casserole dish. Use your hands as well as the bottom of a glass or measuring cup to really pack it down. Set aside.
6. In a large bowl, beat the cream cheese and goat cheese with a hand or stand mixer until light and fluffy.
7. Add in the creme friache and blend again until incorporated.
8. Mix in the eggs, beating after each egg is added until thoroughly combined.
9. Beat in the vanilla and sugar until just combined.
10. Pour the filling into the prepared crust.
11. Bake for 1 hour 10 minutes, rotating halfway through. When done, the center of the cheesecake will still have some jiggle but the edges should seem pretty firm.
12. Remove from oven and let cool about 2 hours. Then, place in the fridge and allow to finish setting overnight.
13. Once set, remove the cheesecake from the casserole dish by lifting it with the parchment paper. You might need to loosen the sides from the casserole dish with a knife.
14. Cut into squares and enjoy!
Recipe inspiration from Food Network