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goat cheese cheesecake with fresh raspberries

April 30, 2012 | Sweet Recipes | Comments

Hope everyone had a wonderful weekend. We relaxed, went to Ojai and Santa Monica for dinner, I did some prom make-up (brought back way too many memories!) and we watched some very interesting documentaries that I would totally recommend. Check them out here and here. On Sunday I made a goat cheese cheesecake and brought it to our friend’s house for dessert. After having a slice of it 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 goat cheese has a mild flavor, but really adds to the overall taste. I tossed the raspberries in agave nectar and Grand Marnier and placed them on top, so good! It’s very easy to make, just leave yourself enough time for the cheesecake to bake and cool, that can take about 5 hours. I altered this recipe and I think you’ll all love it.

 

Goat Cheese, Cheesecake
Graham Cracker Crust 
1 3/4 graham crackers crumbs (you can use a small food processor to make the crumbs even) 
3 tablespoons sugar 
1/2 teaspoon cinnamon 
Pinch salt
1/2 stick melted butter
 
Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.

 

In a buttered, round springform pan (this is super important to use) press the crust down in an even layer. Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.


Cheesecake Filling

20 ounces cream cheese, room temperature 
8 ounces goat cheese, room temperature 
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla bean paste 
4 large eggs, room temperature 
1 cup heavy cream 
 

1. Turn the oven to 325 degrees and boil some water in a kettle for later

2. Beat cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides. 
3.With the mixer running, add sugar and salt and continue to beat for another 4 mins. 
4. Beat in the vanilla and add eggs one at a time, beating full after each addition.
5. Reduce speed to low and add heavy cream
6. Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
7. Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
7. 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.
8. Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.

 

Raspberries On top

Small package fresh raspberries
1 tablespoon agave nectar or sugar 
1 tablespoon Grand Marnier 
 
After washing the raspberries, toss all of the ingredients together in a bowl and stir with a spoon until they’re mixed. Place on top of the cheese cake before serving.  

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