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Seductively Sweet Goat Cheese Cheesecake

Goat Cheese Cheesecake
Yields 1
I’ve nestled this seductive, velvety filling into a buttery graham-cracker crust. You could make a gingersnap crust or even a shortbread crust, but I love malty graham crackers with cheesecake. This recipe is really easy and you can make it up to three days in advance. The goat cheese flavor is definitely prominent, so choose a quality chevre. My staple is Montchevre, an award-winning fresh log from Wisconsin. The complexity and gentle sweetness is an ideal canvas for festive toppings, too. Serve it with fig preserves and fresh rosemary, or try marinated cherries, salted caramel, or brûleéd banana with rummy brown-butter sauce.
  2. 9 ounces graham crackers (about 16 crackers)
  3. 1 tablespoon raw sugar
  4. Pinch of salt
  5. ⅓ cup unsalted butter, melted
  8. 16 ounces Montchevre fresh goat cheese, room temperature
  9. 8 ounces mascarpone or cream cheese, room temperature
  10. 2 large eggs, room temperature
  11. ⅓ cup sugar
  12. 2 teaspoons vanilla extract
  13. Zest of 1 large lemon
  16. Sprig of fresh rosemary
  17. Fig preserves
  20. 9" springform pan
  21. Food processor
  1. Preheat the oven to 350°F.
  2. Add graham crackers to the bowl of your food processor, and pulse until it resembles sand. Add sugar and salt, and pulse again. Pour in the butter, and pulse until the mixture is thoroughly moistened.
  3. Press the mixture into the bottom of the pan. Use a glass or measuring cup with a sharp bottom edge to ensure the mixture is evenly spread.
  4. Bake for 15 – 20 minutes, until the crust is slightly browned. Let cool on a wire rack.
  5. Reduce heat to 325°F and rinse out the food processor.
  6. Make the filling: Combine mascarpone and goat cheese and pulse until it looks like frosting. Add the sugar, vanilla, and lemon zest. Pulse until combined. Add the eggs, one at a time, beating until smooth after each one.
  7. Pour filling over the crust and bake for 35-40 minutes, until set but jiggly in the middle. Remove from oven to cool for one hour.
  8. Chill overnight in the fridge. Serve covered with warmed fig preserves and lots of fragrant rosemary.
  1. Try it with other cookies, like Oreos, vanilla wafers, or gingersnaps
  2. I like the crust on the bottom, but you can always push the crust 2″ up the sides of the pan, for the back crust.
Adapted from Erika Kubick, Cheese Sex Death
culture: the word on cheese https://culturecheesemag.com/


Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.

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